Mango Caramel Sauce

WARNING:  This sauce is deliciously additive.  You’ve been warned!

Mango Caramel Sauce

1.5 c mango juice or nectar

2 c granulated sugar

1 T agave syrup

3/4 c heavy cream

Place all the ingredients in a sauce pan and bring to a rapid boil.  Reduce heat but maintain a low boil.  Continue to cook until the sugar begins to caramelize.  Once the syrup reaches the desired color (I brought mine to the color of peanut butter), remove from heat and carefully whisk in the heavy cream.  Return to heat and continue whisking until the sauce is smooth and velvety.  Allow to cool to  a warm temperature and serve over pancakes, waffles, pannekoeken (Dutch pancakes), ice cream, fresh fruit, granola, yogurt, etc.