For the Coconut and Lime Spheres, first place 1 litre of water into a saucepan. Place a stick blender into the water and, with motor running, sprinkle in sodium alginate and blitz to disperse thoroughly. Bring to the boil to hydrate then remove form heat and cool until needed.
Place freshly grated coconut, lime juice and sugar into a stick blender canister and, with stick blender motor running, add the calcium lactate and blitz until thoroughly combined.
Pour the coconut mixture into 8 x 1.5cm dome moulds and place one mint leaf into each dome. Place in freezer to set. Once frozen, pop out each dome and place into sodium alginate bath for 30 seconds, until a membrane forms.
Carefully remove domes and dip into fresh water, then place into a shallow tray filled with fresh water. Repeat with remaining domes. Set aside until needed.
For the Black Rice, place black rice, coconut milk and water into a medium saucepan over high heat and bring to the boil. Reduce heat and simmer for 35-40 minutes until liquid has been absorbed, stirring regularly during cooking. Add sugar and salt to taste. Set aside until needed.
For the Caramelised White Chocolate, place chocolate onto a baking tray lined with baking paper and bake, stirring occasionally, for 9 minutes until golden and caramelised. Remove from oven and cool on the tray, then crumble chocolate between fingertips. Set aside until needed.
For the Coconut and Almond Crumb, place almonds and flour into the bowl of a food processor and blitz until almonds are roughly chopped. Add butter, sugar, egg yolks and coconut and pulse to form a rough crumble.
Spread the crumble mix onto a baking tray lined with baking paper and bake for 10-12 minutes until golden. Remove crumble from oven and cool on the tray. When cool enough to handle, crumble between fingertips and set aside until needed.
For the Lime and Ginger Cream, grate ginger onto a square of muslin cloth. Squeeze out 2 teaspoons of ginger juice into a bowl. Whisk in remaining ingredients until well combined. Pour the mixture into a syphon gun. Charge once, shake well and set aside in the fridge until needed.
For the Hot Coconut Milk, place all the ingredients into a small saucepan over medium heat, stirring until the sugar dissolves. Bring the mixture to a boil and pour into a serving jug. Keep warm until needed to serve.
To serve, divide Coconut and Almond Crumb between 4 serving bowls. Layer each with 2 slices of mango and a sprinkle of caramelised white chocolate.
Pipe in 5 mounds of lime and ginger cream around the edge of crumb. Spoon black rice onto top of mango and gently press to flatten slightly. Sprinkle with grated dark chocolate then top with a Coconut and Lime Sphere. Serve the Hot Coconut Milk Sauce on the side to drizzle on just before eating.