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Sauce:
1. Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.
2. Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.
Salad:
1. In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.
2. In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.
3. Using small tureens or desert bowls for individual molds, layer the crab mixture and the mango avocado mixture. It doesn't really matter which you layer first. Chill in the refrigerator for 1 to 2 hours.
4. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side. Garnish with cilantro leaves.
5. For a tasty added touch if you have them, arrange peeled sections of ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.
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