Difficulty:[usr 2]
Heat a saucepan on the fire. Put 60 g of sugar in the hot saucepan and without stirring, let caramelize. Then, stirring constantly, add the sesame.
Oil a baking sheet and, using an oiled spoon, coat the baking sheet with sesame syrup. let cool and finely chop the hardened sesame.
Whip the cream, stir in the sesame oil and the hardened sesame pieces and put everything in the fridge.
Beat the remaining sugar, egg yolks and sparkling wine in a bain-marie. Add the softened and pressed gelatin, then beat over ice cubes or in a cold bain-marie.
Then add the sesame cream.
Peel the mango and remove the pulp all around the core. Cut it into thin slices. Reserve 20 strips, purée the rest and sieve. Add icing sugar and lemon juice.
Arrange the mango slices on the plates. Form balls of sesame mousse with a spoon, decorate the mango purée and sprinkle with sesame. 
Source:La Nouvelle Cuisine for all seasons. Chanteclec
