Cut the guavas as well as the quince paste into slices. For the tomato vinaigrette blanch the tomatoes, peel them, remove the seeds and heat to reduce.  When reduced add the sugar and leave to cool. Once cold, emulsify with olive oil and vinegar.

For presentation, arrange guava slices on a plate, put quince paste slices on top and anchovies. For the vinaigrette peal the mangoes and cut it into small pieces, heat and reduce. Once done, emulsify with the oil and vinegar.

Dress the salad.