Marinate the garlic and olive oil, sauté in olive oil in a grill pan and arrange in a star shape on a flat plate.
Cut the chicory into strips and spread them out as a bed on the arranged plate. Cut the peeled mango into cubes and mash some of the cubes with honey, yogurt, Tabasco, chopped mint, curry and juice of one lemon.
Add the rest of the mango cubes and pour over the chicory.
Toast two slices of toast crispy in olive oil and enough curry, cut in half and garnish at the edge of the plate.
Our wine expert recommends a 97 Moscato Dolce, white, Mionetto from Veneto/Italy.
Tip: Use creamy natural yogurt for an even finer result!