This is one of the rare cases where the supporting “actor” is better than the lead “actor” 😛
I had a stash of frozen mango purée that I had to finish up before we move back to Singapore so I decided to bake a Mango Pound Cake. Not wanting to dress the pound cake with horrendously sweet icing sugar glaze, I found a mango caramel sauce recipe by Bobby Flay online, which was also a great way to use up the leftover mango purée.
The pound cake turned out to be rather average tasting – it’s not too sweet, had a brilliant yellow-orange colour because of the mango purée but a tad too dense for my liking. The mango caramel sauce, on the other hand, was really yummy, and it made the pound cake tasted so many times better! Hence I’m only sharing the mango caramel sauce recipe today!