Cover the gelatin with 100 g of cold water, leave for 30 minutes until grates get transparent. Put on a sieve and let water to flow down.

Peel the mango, cut the pulp off the stones and force through a sieve. Rinse a lime with hot water, dry, take off zest, press out juice, add all to the mango puree. Stir in sugar and add champagne carefully. Add dissolved gelatin to the mass, stirring constantly.

Pour the jelly into 4 molds and cool until sets.

Mix starch with 5 tablespoons of milk until smooth. Mix the rest milk with cream, vanilla sugar, poppy-seeds and sugar, bring to the boil. Add the dissolved starch to the mix and bring to a boil.

Cool the poppy sauce on ice, stirring.

Cover the mango jelly with the sauce, garnish with mint leaves.