Date panna coco
In a pan, combine the dates, coconut milk and cream. Add the sugar and agar-agar, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins. Pour the mixture into the prepared ramekins, allow to cool. Cover and refrigerate for approx. 2 hrs. until the mixture is set.
Mix the mango slices with the lemon juice and maple syrup, refrigerate until ready to serve.
To serve, carefully separate the panna coco from the edge of the ramekins using the tip of a knife, tip out onto plates. Serve with the mango salad, decorate with the dates and mint/lemon balm.