Beat fresh cream till light. Gradually fold in the mango puree and mix well. Refrigerate for an hour.

To prepare the caramel sauce: Caramelise the sugar in a heavy-bottomed pan. Remove from heat and add water. Stir well and keep aside to cool. Add fresh cream and stir well. Add the colour of your choice (optional). Serve with caramel sauce with a drop of cream and a cherry.