As tantalizing as this looks, this recipe will not be making it to the website.
I experimented with the mangosteens I bought, under the suggestion of a friend to try cooking with it. I tried making a coconut mangosteen soup. It fell flat.
The reaction between the acidity of the fruit and the coconut milk made the soup coagulate, and worse still... all traces of mangosteen flavour disappeared!
That being said though, the cooking process softened the mangosteen seeds enough to be edible (they are delightfully nutty), the soup still tasted great, and the photo was bomb diggity.
I think I might work on the soup part and present it in a different recipe. Back to the drawing board!