3 mangoes large firm but ripe
100g glace ginger cut into small tiles
10 ginger nut biscuits
3 tbsp sesame seeds toasted
150g caster sugar
2 tbsp water
2 tsp flaked salt
To make the caramel, add the sugar and water to a small clean saucepan over low heat and stir until the sugar has dissolved. Turn up the heat, don’t stir and boil until bubbles slow down and the caramel starts to colour. You are after a dark caramel but take care not to burn.
Remove from heat and add the butter and cream, taking care as it may splutter. Place back on high heat and bring back to the boil then immediately remove from heat and stir through salt.
Pour the caramel into a clean container and cool.
Crush the biscuits and sesame together in a mortar and pestle or use a rolling pin and a snap lock bag.
Slice the 2 cheeks off the mango, leaving the skin on. Using a sharp knife score the mango flesh in a checkered pattern and invert each half.
Place one mango cheek on an individual serving plates. Squeeze over a touch of lime.
Pour caramel over one half of the mango letting it fall onto the plate. Spoon over some sesame biscuit crumb then tumble over the glace ginger.