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For the mango chips
Preheat the oven to 140°F (60°C). Using a mandoline, cut very thin
slices of mango, place them on the baking sheet, and dry in the oven
for 2 hours.
For the juniper berry–lemon gel
In a saucepan, heat the lemon juice with ¼ cup (60 g) of water and
the juniper berries. Add the superfine sugar mixed with the agar
powder. Boil for 2 minutes. Let cool, then mix.
For the mango sorbet
Prepare a simple syrup following the directions on this page, using ⅓
cup of water. Using the immersion blender, blend it with the
mangoes, superfine sugar, and lemon juice. Refrigerate for about 3
hours. Churn to make the sorbet, transfer to a cold bowl, and freeze
for between 12 and 24 hours, depending on use.
For assembly
Make julienne strips with both types of mango.
Place mango chips in the bottom of a bowl and add fresh mango
julienned strips. Pipe a few dots of juniper berry–lemon gel. Add two
spoonfuls of mango sorbet.