Cap the onions and garlic cloves at both ends, peel and cut into thin slices or slice. Coarsely chop the macadamia nuts. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
Wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
Wash the carrot, cap at both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below. Wash the tomatoes, remove the stem, quarter lengthways, remove the green stem and remove the grains. Divide the quarters across into thirds.
Heat a medium pan, add the sunflower oil and let it get hot. Add the onion and garlic pieces and roast until the onions are translucent. Add macadamia, ginger and chilli. Stir in the pan for 1 minute, then mix in the shredded carrots and stir in the pan for 2 minutes. Mix in the tomato pieces and deglaze with the coconut water. Mix in the herbal broth and simmer with the lid on for 5 minutes. Allow to cool slightly.
In the meantime, wash the mangoes, cap both ends, peel and fillet. Cut into two small fillets so that you can fan them out. Coarsely chop a little less than half of the pulp. Cut the rest into cubes about 10mm in size. Put the coarsely chopped pulp together with the coconut milk in a blender beaker and puree finely for 1 minute on the highest setting.
Pour the cooled carrot mixture into the blender and purée finely for 1 minute on the highest setting. Put in a saucepan but do not heat any more! Add the mango cubes, lime juice, coconut milk mixture and rice wine and mix well. Season to taste with pepper. Distribute on the serving plates, garnish and serve at room temperature or cold and enjoy.