Champagne Gulaman (jelly) is the way to go if you are ever in the position of having a bottle of champagne left over.
Pour the champagne and maple syrup in a sauce pan and stir to combine. Add in the agar agar flakes and bring to a boil. Leave to boil for 1 minute to activate the agar agar.
Strain into a large bowl and leave to cool for 2 minutes.
Agar agar based jelly tends to harden fast so pour the champagne gulaman into your choice of glass wear equally.
Let to cool to room temperature and if you want to serve it cold place in the refrigerator. Just before serving cut the mangoes into slices and fan on top of the jelly. Garnish with mint leaves.