Mango Pound Cake with Mango Caramel Sauce
Prep time
Cook time
Total time
  • 75 grams sugar
  • 30 grams water
  • 40 grams cream, minimum 30% fat, slightly warm
  • 75 grams mango purée
  1. Place sugar and water in a small pot. Cook, over high heat, until caramel turns a dark golden brown. Do not use a spatula or whisk, just swirl the pot when needed.
  2. Take a whisk and carefully whisk in the cream in 3 parts. Whisk in the mango purée. Bring the sauce to a boil and remove from heat.
  3. Transfer the sauce into a small bowl or a jug and let cool slightly before using. The sauce is good with pancakes, waffles, ice cream and cakes.
- Mango Caramel Sauce recipe adapted from Bobby Flay
Recipe by Foodie Baker at