Photo: Jan Smith
Yield
4 cups (serving size: about 1 1/4 cups)

Serve over frozen yogurt or ice cream, along-side cheese and crackers, or with a dollop of crème fraîche.

How to Make It

Combine sugar and water in a large, heavy skillet over medium-high heat; cook until sugar dissolves. Continue cooking 3 minutes or until golden; do not stir. Add butter to pan; stir to blend. Reduce heat to medium. Add mango to pan, tossing gently. Cook 10 minutes or until mango is lightly browned, stirring frequently. Serve with lime wedges, if desired.

Ratings & Reviews

Not ripe? No problem!

Sierra
October 02, 2016
I looked up this recipe after cutting into a mango that was definitely not ready yet. I cooked the sour and hard mango using this recipe and it became soft and sweet. It tasted great on top of a Nutrigrain waffle. Add some whip cream and you have one hell of a Sunday brunch!