Grate the lime zest on the fine side of a kitchen grater. Squeeze the lime juice and set aside for the relish. Cut vanilla bean in half lengthwise and scrape out pith.
Set pods aside for the relish. Whisk the lime zest with the vanilla pulp and sugar briefly in a blitz chopper.
For the mango relish, caramelize the sugar in a small saucepan until light brown and extinguish with white wine. Add vanilla bean and cook wine over medium heat to V3 until syrupy and cool.
In the meantime, halve the pepper lengthwise, remove the seeds and finely dice. Pluck off the mint leaves and chop finely. Remove the skin from the mango and cut the flesh from the stone at the beginning, then cut into small cubes. Remove the vanilla pod from the syrup. Stir the syrup with lime juice and hazelnut oil. Fold in the peppers, mint and mango.
For the Poor Knights, blend the milk with the whipped cream and eggs and pour into a shallow work bowl. Cut the rolls in half, grate the crusts on the fine side of a kitchen grater and mix with the breadcrumbs. Soak the rolls in the cream milk for about 20 minutes, turning them over a few times. Then remove the rolls from the cream, drain lightly and coat all over in the breadcrumbs, pressing the breadcrumbs lightly to smooth them out.
Heat clarified butter in a frying pan and fry the rolls in it over medium heat.