Is anyone familiar with the differences between maple syrup and agave syrup? I use maple syrup quite a lot, but have never tried agave. I now have a recipe that specifically calls for agave but I have no idea what it tastes like. I know agave is horribly high in fructose (yes, Judy, I even remembered to look up google all by myself this time, without prompting ; - your gentle hints are beginning to sink into my brain after all these years!). Can anyone comment on the taste difference? The particular recipe I am tackling is a mango mousse so I am not sure that maple will be a good substitute, but I resent buying agave for just one recipe because, with that high fructose, I cannot see me wanting to use it again.