For the poppy seed semolina slices on mango foam, mix the semolina with the poppy seed fix. Add whipped cream and vanilla sugar.
Brush heart molds with melted butter and pour the mixture into the molds. Bake at 180° for about 45 minutes.
Dice the mango pulp, caramelize in brown sugar and cook.
Arrange everything on a flat plate and garnish the poppy seed semolina slices on mango foam with powdered sugar and mint leaves.