Prep 8 mins
Cook 25 mins
A thick, chunky syrup that I served Thanksgiving morning over "French" Toast made with Panettoni bread.
- 1⁄2 cup pecans, roughly chopped
- 12 fluid ounces mango juice
- 1 mango, diced
- 1 pinch nutmeg
- 2 tablespoons maple syrup (optional)
- Simmer pecans in mango juice for approximately 15 minutes.
- Add mango fruit, nutmeg and maple syrup and simmer for another 10 minutes until fruit is soft and sauce thickens.
- Serve warm over pancakes or french toast.