Place the diced fruit in a saucepan with the juices, maple syrup and sea salt. Add the agar flakes or arrowroot mixture to the pan. Stir well and bring to a boil over medium heat. Reduce the flame, stirring constantly and simmer for 3 minutes. Pour mixture into a blender. Allow it to cool for 5 minutes and then blend on high for 2 minutes (scraping down the sides if necessary). Pour equal amounts into oiled 1/2 cup ramekins for individual servings . Place ramekins in the refrigerator for 1 hour to set up.

Kiwi Kool-ee:

Puree all ingredients in a blender, except the kiwi for garnish. Strain through a fine sieve to remove seeds, if desired.

Tofu whipped cream:

In a food processor or blender, blend all of the ingredients until the tofu reaches a very creamy consistency (about 2 minutes).

Fried phyllo garnish:

Heat 2 cups of oil in a saute pan (do not allow the oil to smoke). Add small handfuls of shredded phyllo dough. Fry on both sides until the phyllo is golden in color. Remove from pan onto paper towels. Brush with maple syrup. Sprinkle with toasted almonds if desired.

For presentation:

Loosen the ramekin containing the mango mousse with a knife and turn it out on the plate. Top with a dollop of tofu whipped cream and drizzle kiwi kool-ee on the plate. Serve with a cookie of fried phyllo dough. Place diced mango and kiwi on the plate to accent the sauces.

Per serving: 5630 Calories (kcal); 511g Total Fat; (79% calories from fat); 33g Protein; 269g Carbohydrate; 0mg Cholesterol; 435mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 9 1/2 Fruit; 100 Fat; 5 1/2 Other Carbohydrates