For the ice cream, grate the tonka bean with a small grater, e.g. grater, and scrape out the vanilla pod. Mix all ingredients together and place in an ice cream maker.

For the cake with the liquid core, the chocolate must be melted together with the butter around a water bath. Beat the eggs with the sugar until frothy. Then add the melted butter and chocolate in a thin stream to the eggs and sugar. Sift the flour and cocoa to the mass. Grease the molds and fill the molds. Then bake at 225 degrees for 10 minutes. Peel and cut the mango to decorate it next to it.