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!
As it’s incredibly hard to take step-by-step photos when making the sauce, I decided to take a video instead. The video was taken with my phone so the quality is not superb. Nevertheless I think a video is more informative than photos – so I will try to take more videos for future recipes!
Mango Caramel Sauce
- 75 grams sugar
- 30 grams water
- 40 grams cream minimum 30% fat, warmed
- 75 grams mango purée
- 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.
- 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.
- 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