Place the mango in a food processor and process until smooth. Pass the mixture through a strainer into a bowl.
Combine the sugar and water in a small saucepan over high heat and cook until dark amber brown. Slowly add the heavy cream and mango puree and whisk until smooth. Transfer to a bowl and let cool slightly.
Cook's Note: this sauce is great on ice cream, pound cake and angel food cake.
Recipe courtesy of Bobby Flay