Prepare basil seeds according to package directions.
Prepare Thai Fruit Agar dessert mix (or green jell-o) according to package directions. Once set, cut or break up the jelly into small pieces.
Prepare Rose Grenadine: In a small saucepan, stir together 1 cup Pomegranate juice and 1 cup sugar. Heat slowly and stir until sugar is dissolved. Add 1oz rosewater, stir and remove from heat. Chill the syrup.
Add small pieces of green agar, 1 tablespoon of prepared basil seeds and fresh mango to the bottom of the serving glass. Top with crushed ice.
Shake 1.5oz gin, 1/2oz Green Chartreuse and 1.5oz coconut milk with ice until well chilled (5-6 seconds should do it.) Strain over crushed ice.
Lightly drizzle approx. 1/4oz Rose Grenadine on surface of the cocktail and add more basil seeds and mango if desired.
Garnish with thinly sliced dragonfruit and small scoop of lemon lime sorbet.