1. Bring the milk to a boil. Add the contents of the crème caramel bag and stir for 5 minutes. Place in the molds of your preferred shape and place in the fridge for at least 3 hours.
2. For the salted crumble, knead the butter (at room temperature), flour, sugar and salt until the dough is well combined.
3. Place the mixture on parchment paper.
4. Roll out with a rolling pin to a thickness of 1/2 cm.
5. Place the silpat in a preheated oven at 180 degrees.
6. Bake for 10 mins. Allow to cool and then break with your hands.
7. Turn out the crème caramel on the plate and place the savory crumble and a slice of mango in syrup on top.