Dry roast all spices in a non-sticking skillet for about two minutes until fragrant. Cool down and mix in the remaining marinade ingredients. Let sit two hours in refrigerator.
Cut out a little part of the stem of Lion’s mane and put a knob of butter in each holes.
Cover the mushrooms with tandoori marinade.
Place on a baking tray, lined with baking paper.
Heat up oven 205°C.
Grill Lion’s Manes 8 minutes, then lower temperature to 175°C. Cook for another 10 minutes.
Cut in 4 parts. Place over rice, sprinkle with cilantro, mango and add lime quarters. Serve with hot bread.