Once the sugar has turned to caramel and has reached a dark amber colour add the sea salt. Immediately stir in the butter being very careful not to burn yourself.
Add the sifted flour and beaten eggs to the caramel and mix well with a whisk. Pour the fondant batter into a jug and fill up the ramekins
Cook the caramel fondant at 180°C (375°F) for 16 minutes for a molten centre. Remove the ramekins from the oven and place on a cool kitchen surface before serving them.
Sprinkle the caramel fondant with icing sugar and then place on a dessert plate. Decorate with the mango cubes and add a spoon of the mascarpone. Garnish with mint leaves (optional) and the caramel decoration.