Place sugar and water in a small pot or high heat skillet. Cook, over high heat, until caramel turns a dark golden brown. Swirl the pot or use a spatula when needed.

Very slowly add the heavy cream and whisk (3 parts). Whisk in the mango purée. Bring the sauce to a boil and remove from heat.

Transfer the sauce into a small bowl and let cool slightly before using. The sauce is good with pancakes, waffles, ice cream, cakes and churros.