Spread over the surface of the puff pastry a thin layer of caramel filling and let it crystallize.
Create some puff pastry rectangles of 4x10 centimetres, and with a pastry bag fill them with the mango ganache.
Overlap the rectangles creating 3 layers of pastry and 2 of ganache as in the picture.
Place in the fridge for about 1 hour and then dip the pastries for 1/3 of their height into CHOCOSMART CARAMEL CRUMBLE previously melted at 32-35°C.
Decorate the surface using mango ganache, fresh mango cubes (or FRUTTIDOR MANGO) and Mini Petals Yellow Dobla