To make the tigernut soup:

Grind all together. Let stand at room temperature for 24 hours. Grind.

For the sauce.

To make the mango sauce, combine both ingredients. Grind and strain (all cold).

For the french toast.

To make the french toast of mango, boil the milk with cream, vanilla and sugar. Put the bread crumbs in a bowl and pour the boiling liquid above for 24 hours. Cut the mango into thin sheets in the shape of a cross. Place the bread crumbs in the center of that cross. Close on itself the four ends of the cross. Sprinkle over brown sugar and caramelize with a bucket of burning just before serving. Sprinkle over the chopped pistachios.

For the ice cream.

Boil the milk with the rice, wash and peel the grapefruit for 40 minutes. Add the sugar and boil for 40 minutes. Add the butter cubes and finally pour the juice. Crush and grind.

Presentation.

Put the cold tigernut soup at the bottom of a bowl. Place 2 caramelized french toasts of mango on the top and on one side of the plate, and chopped pistachios above. Put the ice and the mint cream on the other side of the plate. Draw up the soup a few streaks with the mango sauce and sprinkle over it a little of chopped pistachios.