Place the sugar in a heavy bottom saucepan. Cook over medium-high heat until the sugar starts to melt. Brush down the sides of the saucepan with a pastry brush dipped in water. Swirl the pan gently so that the sugar melts evenly. Cook 5 to 7 minutes, until it reaches 330 degrees on a candy thermometer and is deep amber in color.

Meanwhile, heat the mango juice in a small saucepan. Carefully pour the heated juice into the caramel (the caramel will sputter and boil when the juice is added) and remove from the heat. Stir until smooth and add the vanilla bean. Let cool slightly before using.

Makes 1 scant cup.

Cuisine: "Philippino"

<www. Marthastewart. Com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net" Yield: "1 scant cup"

Per serving: 774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 200g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 13 1/2 Other Carbohydrates