On a tray lined with a silicone mat, place the sponge cake bars, leaving a 30 cm wide space between them.

Toast the peanuts at 140°C for approximately 20 minutes in a convection oven with the vent open. Allow to cool.

Beat the egg whites 1, the Albuwhip and the CREMOR TARTARO in a temperature mixer for 4 minutes at medium-high speed. Add the coconut sugar 1 and beat for another 6 minutes, until a light meringue forms, maintaining a temperature of about 30 °C throughout.

Mix the toasted peanuts and rice flour in a food processor until a fine powder is obtained.

Mix the egg whites 2, egg yolks, peanut paste, and coconut sugar 2, and emulsify vigorously with a hand blender for 2 minutes. Stir in one-third of the powder mixture and blend with the hand blender.

When the meringue is ready, fold in the previous preparation and the remaining powder mixture, mixing gently with a spatula.

Pour the batter between the bars, smooth the surface, and remove the bars. Spray with water and bake at 150°C for approximately 7 minutes in a convection oven with the vent closed.

Allow to cool and remove the sponge cake from the silicone mat. Cut 32 discs with the sponge cake ring and freeze.

Mix the sugar, inulin, pectin, and guar gum.

Heat the water to 30°C in a saucepan and stir in the sugar mixture. Heat to 45°C, stir in the purée, and heat to 85°C, stirring constantly.

Pour 10 g of gelée into the molds and freeze.

Heat the water to 30°C in a saucepan and stir in the sugar mixture. Heat to 45°C, add the purée, and heat to 85°C, stirring constantly.

Mix the coconut oil, lecithin, and the previous preparation, and emulsify vigorously with a hand blender for 2 minutes.

Store in the refrigerator for at least 4 hours.

Work the cream with a hand blender to homogenize the texture. Fill the molds with 20 g over the gelée, cover with the sponge cake discs, which should remain inside the molds, level, and freeze.

When completely frozen, unmold the inserts and store in the freezer.

Mix 1/3 of the purée with the gelatin powder and allow to hydrate for 1 hour.

Mix the remaining purée, citric acid, and guar gum with a hand blender and allow to hydrate for 15 minutes.

Heat the gelatin mixture to 45°C, mix with the other purée mixture, coconut oil, and Natur Emul, and emulsify vigorously with a hand blender for 2 minutes.

Mix the egg whites, Albuwhip, CREMOR TARTARO and inulin with a hand mixer and beat in a stand mixer for about 8 minutes at medium-high speed. Increase to high speed and beat for another 2 minutes, maintaining a temperature of about 30 °C throughout.

When the meringue is ready, gradually fold in the previous preparation in the stand mixer at low speed and finish mixing gently by hand.

Place a dot of mousse at the bottom of the outer molds and place the silicone domes inside the molds on the mousse, slightly tilted to one side.

Pipe 30 g of mousse into the outer molds, place the inserts (sponge cake side up), which should be flush with the mold, smooth, and freeze.

Mix the sugar, pectin, and guar gum.

Mix the oligofructose and inulin.

Heat the mango purée and water to 30°C in a saucepan and stir in the sugar mixture. Heat to 45°C, add the oligofructose mixture and lemon purée, and heat to 85°C, stirring constantly.

Allow to cool and store in the refrigerator for at least 4 hours.

Place the sablée discs on the bases.

Heat the glaze to 70°C. Unmold the mousse pieces and carefully remove the silicone domes with the help of a knife.

Place the mousse pieces on a rack and spray with the glaze until completely covered. Place the mousse pieces on the sablée discs.

Mix some mango cubes with lime zest and lightly chop some peanuts. Fill the mousse cavities with the mango cubes and chopped peanuts and decorate with lime zest.

Before serving, allow to thaw in the refrigerator for at least 2 hours.