Worried your kitchen skills may not be up to creating something impressive for Valentine's Day? Fear not.

We created this delicious pair of fondue sauces to be easy but we didn't sacrifice the wow-factor. Warm chocolate-mango and five-spice caramel sauces are far from ordinary. We pair them with biscotti, pound cake, berries and other treats for dipping.

Fondue pots aren't essential. You can offer these sauces in small dishes. If they cool, microwave them for a few seconds.

Mango purée is usually sold in the grocer's freezer section. You can make your own. Simply purée about 1 cup of fresh or frozen (thawed) mango chunks in the blender. Strain the purée, then make the fondue.

Start to finish: 40 minutesServings: 4Chocolate fondue½ cup mango purée2 tablespoons unsalted butter4 ounces bittersweet chocolate, chopped3 tablespoons honeycaramel fondue½ cup half-and-half5 ounces caramels (about 17 to 18 pieces)½ teaspoon five-spice powderDipping TreatsWafer cookiesFresh berriesBiscottiMarshmallowsPound cake, cut into cubes or sticksAngel food cake, cut into cubes or sticksIn a small saucepan over medium, heat the mango purée and butter until simmering and the butter has melted.Remove the pan from the heat and add the chocolate and honey. Allow to sit for 2 minutes, then stir with a rubber spatula until smooth. Set aside the sauce, but keep it warm.In another small saucepan over medium, heat the half-and-half until it simmers. Add the caramels and five-spice powder, then cook, stirring constantly, until the caramels are melted and the mixture is smooth.Transfer the two mixtures to two small serving bowls. Set on a platter surrounded by the various items for dunking. Alternatively, set up two heated fondue pots according to product directions and pour the dipping sauces into those.Serve immediately.