My gourmet mango crumble

I won't hold the suspense any longer. Here is the recipe of my gourmet mango crumble!
For this absolute pleasure, you'll need butter cookies or shortbread cookies (see recipe here), vanilla ice-cream (see recipe here), salted caramel sauce (see recipe below) and of course fresh mangoes!
If you don't have the time to make all these elements yourself, you can easily use shortened biscuits, ice-cream and caramel sauce from the supermarket, but let's be frank: it will be much nicer home-made, and you can prepare all the elements in advance so that you just need to prepare the roasted mangoes before you serve. Don't be afraid by these elements; they are all super-easy to make!

Mango crumble (6 servings)

Ingredients

- 2 fresh mangoes, diced into very small pieces
- 1 knob of natural butter
- 1 tsp raw sugar
- 6 butter cookies or shortbread cookies - see recipe here
- 1 or 2 scoops of vanilla ice-cream per serving - see recipe here
- a generous dash of salted caramel sauce - see recipe at the end of this post

Preparation

1. Dice the mangoes finely.

2. Heat a knob of butter in a pan, add the diced mangoes and the sugar. Stir occasionally, until slightly colored.

3. Put the roasted mangoes at the bottom of a glass.

4. Crumble a butter cookie over the mangoes.

5. Add one or two scoops of vanilla ice-cream and cover with salted caramel sauce (it's even better when the caramel sauce is slightly warm)

6. Serve!

Salted caramel sauce (6 servings)

Ingredients

- 100 g caster sugar
- 100 ml cream
- 50 g natural butter, diced
- 2 g sea salt

Instructions

1. Put the sugar in the pot and place on the heat.* Do not stir with a spoon and any other utensil. You can however gently shake the pot if you can't resist stirring the caramel, when the sugar start to caramelise.

2. While the sugar is on heat, slightly heat the cream.

3. When the sugar has dissolved and the caramel is slightly brown (or darker, to your taste), take the pot out of heat and whisk the warm cream* in.

4. Add the diced butter and the sea salt and whisk more, until the butter has completely melted in the caramel.

5. Rest in a jar.

This caramel sauce can be stored in the fridge for few days. As it will get slightly harder in the fridge, you can warm it up few seconds in the microwave before you serve.

Tips

* Don't put any water, it's much easier to make a successful caramel starting with dry sugar, and it is also much quicker.

* It is crucial that the cream is warm to avoid that the caramel crystallise.