Instructions
- Place sugar and water in a small pot or high heat skillet. Cook, over high heat, until caramel turns a dark golden brown. Swirl the pot or use a spatula when needed.
- Very slowly add the heavy cream and whisk (3 parts). Whisk in the mango purée. Bring the sauce to a boil and remove from heat.
- Transfer the sauce into a small bowl and let cool slightly before using. The sauce is good with pancakes, waffles, ice cream, cakes and churros.
Categories: Sauces & Condiments
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