Remove the peel from the mango and cut into wedges. Peel the pumpkin with the julienneseisser as spaghetti (or cut into narrow slices at the beginning, then into tender strips). Bring vinegar with sugar to a boil briefly to dissolve sugar. Put the mango in a preserving jar, pour the still warm vinegar, add the chili pepper and the pumpkin spaghetti. Close the jar and marinate the fruit for 24 hours.
Remove the pigeon breasts and set aside, use the bones and remaining meat for the jus.
For the jus, chop the carcasses (bones and meat of the pigeon) and sauté with olive oil in a casserole. Add diced vegetables and spices and sauté until brown. Pour off the fat and fill the carcasses with the stock and simmer on low heat for about 30 minutes. Pour the jus through a hair sieve.
Season the pigeon breasts with salt and pepper and roast them with a little butter and a sprig of thyme not too hot for 3-4 min. so that the breasts are still pink inside. Extinguish the gravy with a little port wine, add some of the finished pigeon jus and cook a little. Finally, add the cold butter with a blender, thicken the sauce with salt and freshly ground pepper to taste.
Serve: Lift mango slices and pumpkin spaghetti out of the marinade. Place the mango slices in a star shape on a plate, place the pumpkin spaghetti in between and arrange the breasts on top.
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