Caged Strawberries

200g mango flesh 50-100g sugar (depending on sweetness of fruit) 50ml water Zest of lemon and orange Sprigs mint 1/2 tsp ground cardamom Simmer ingredients for about 3-5 minutes. Blend coulis, strain and allow to cool. Melt some dark chocolate in a double boiler or microwave. Make a piping bag with non-stick paper, fill it with the melted chocolate and make a flower design (petal) on a plate. Also make a chocolate grid on a flat piece of non-stick paper, allow to dry. Make a sugar syrup wiht a 4-1 sugar/water mix, bring to boil, brushing down the sides, (do not stir). Add 1-2 drops of lemon juice. Wait until golden blonde colour forms before taking it off the heat. Place the saucepan in a pot of cold water to avoid any further cooking. To make the cage, oil the back of a ladle and, using a tablespoon, pour the sugar syrup back and fourth, then across the ladle to form the caged effect. Cut off any bit that maybe hanging over the side. When dry, carefully pull the cage off the back of the ladle. Spoon coulis onto chocolate petals. Place strawberry mould onto the middle of the plate, garnish with mint leaves, and cover with sugar cage. Finally place the chocolate grid to the side of the cage. Serve with sparkling strawberry wine.