This fruity mango caramel sauce is made with fresh mangoes and is the perfect topping for your summer desserts. Pair it with ice creams, cakes, and everything else to give them that fresh summer kick.
When I saw the words “Mango Caramel” written in Claire Saffitz’s book “Dessert Person”, I literally stopped right there. Mango. Caramel.? You mean a caramel made out of mangoes? You’ve got to be kidding me, because that literally sounds like my dream.
And sure enough, the genius Claire Saffitz has created a caramel sauce with fresh mangoes. FRESH. MANGOES!! It was the most exciting dessert recipe I had come across in a long time cause I love mangoes so much.
And guess what? I had a few mangoes lying around the fridge that had seen better days, so it really seemed like a sign from God. I had to make this mango caramel sauce. And once I did, I could not-NOT share it with you.
Usually, I share only my own original recipes, but I know how much all of you love mangoes, so I knew I had to share this one with you. Do you remember those mango candies we used to love as kids? It tastes just like that, like a spoonful of nostalgia.
If you’re one of those people who are scared of making caramel, this recipe is literally the simplest to follow and, dare I say, is foolproof.
How To Make The Mango Caramel Sauce
The recipe for this mango caramel sauce is super simple and uses only six simple ingredients – sugar, water, fresh mangoes, heavy cream (liquid whipping cream), butter, and salt.
Here’s how to make it.
- Add the water and sugar in a saucepan, making sure all the sugar is covered with water. Heat the mixture on medium heat, mixing continuously with a silicone spatula or wooden spoon until it starts boiling.
- Once the mixture starts boiling, stop mixing and let it cook on medium-low heat until it turns a deep amber color. Keep swirling the pan around every few minutes, and brush the sides with a wet pastry brush to avoid crystallization.
- As soon as the caramel turns amber, take it off the heat and mix in the mango chunks. Return it back to heat and cook for a few minutes until the mangoes soften.
- Add the cream while mixing gradually, then let it cook for 2 minutes before adding the cold butter and salt. Mix until the butter has melted and fully combined with the caramel, then let it cook for 4-5 minutes on low heat until it thickens.
- Once thickened, take it off the heat, let it cool down, then blend it using a regular or hand blender until you have a smooth caramel sauce.
You can easily use mangoes that have become too soft in this recipe, as the sauce has to be blended at the end. It’s a great way to use any leftover mangoes that might be going bad.
Easy, right? I’m definitely going to make jars of these and store them for months to come; it’s just that delicious!
Thanks to Chef Claire for this epic recipe. If you love such unique yet comforting and easy desserts, I highly recommend getting her cookbook – Dessert Person!
Ready to make the perfect summer caramel? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Mango Caramel Sauce
Equipment
- Silicone spatula or wooden spoon
- Regular or hand blender
Ingredients
- 100 grams white granulated sugar
- 38 ml water
- 115 grams fresh mango chunks
- 60 ml heavy cream/liquid whipping cream
- 28 grams unsalted butter cold cut in cubes
- 1/4 th tsp kosher salt
Instructions
- In a saucepan, combine the sugar and the water and place it on medium heat. Cook the mixture while continuously stirring with a silicone spatula or wooden spoon until it starts boiling.100 grams white granulated sugar, 38 ml water
- Stop mixing and let the sugar cook until it turns a deep amber color, about 5-8 minutes. Keep swirling the pan every few minutes through the process and brush down the sides of the pan with a wet pastry brush to avoid crystallization.
- As soon as the caramel turns amber, take it off the heat and mix in the mango chunks. Return it back to the heat and let it cook for 2-5 minutes, until the mangoes soften, stirring occasionally.115 grams fresh mango chunks
- Lower the heat to medium-low and gradually add the whipping cream while mixing. Be careful as the cream can splatter while pouring. Mix until combined, then add the butter and salt and mix until all the butter has melted.60 ml heavy cream/liquid whipping cream, 28 grams unsalted butter, 1/4 th tsp kosher salt
- Let the mixture cook for 5-10 minutes until it thickens, then take it off the heat. Once the caramel has cooled down, blend it with a standard or stick blender until you have a smooth caramel sauce. If the caramel is too thick, add a few teaspoons of extra cream while blending until it reaches the right consistency
Notes
If you love mangoes, this will become your new favorite caramel sauce! I am super excited for you guys to try this! If you do, let me know how you liked it in the comments. And, of course, share it with me on Instagram.
Until next time!
