Puree the mangos with lemon juice, vanilla sugar and brown sugar to make a coulis. 

Chop the strawberries into pieces.

Place a scoop of vanilla ice cream in a large transparent glass. Top with a little mango coulis.

Crumble a crêpe dentelle biscuit over the coulis and ice cream and arrange some strawberries on top.

Repeat these layers until you reach the top of the glass.

Tip: Be careful not to prepare the verrines too far in advance or the crêpes dentelles will become soft and lose their crunch. Try preparing the ingredients in advance and assembling the layers at the last minute.