Mango Caramel Sauce
This fruity caramel sauce is the perfect topping for your summer desserts. Pair it with ice cream, cakes, and everything else this mango season!
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
Storage:
This caramel can be stored in the refrigerator in an airtight container for up to 2 weeks.