Peel the mango, remove the pulp from the core and dice (approx. 5 - 2 cm). Clean the cauliflower and broccoli and cut into small florets. Peel the bunch of carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Heat sunflower oil (2 tbsp) in a wok, add the vegetables (cauliflower florets, broccoli florets, carrot blossoms and frozen peas) and fry / stir fry vigorously. Sprinkle with mild curry powder (1 tbsp), fry briefly / stir in a pan and deglaze / pour in the coconut milk (400 ml) and water (400 ml). Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Simmer / simmer for 6 to 8 minutes with the lid closed. Finally add / fold in the mango cubes and thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.