Description
This vibrant and sweet mango syrup recipe captures the fresh tropical flavor of mangoes in a smooth, pourable syrup. Perfect for drizzling over pancakes, ice cream, yogurt, or cocktails, this syrup is easy to make on the stovetop with simple ingredients like fresh mangoes, sugar, water, and a hint of vanilla. It cooks quickly in about 15 minutes and stores well in the refrigerator for up to two weeks.
Ingredients
Ingredients
- 1 ½ cups (190g) mango flesh (fresh or frozen, approx. 2 mangoes)
- 1 cup (200g) white granulated sugar
- ¾ cup (180ml) water
- 1 teaspoon vanilla extract
Instructions
- Prepare the mango: Chop the mango flesh into small pieces and add it to a pot along with the sugar and water. Squeeze any extra juice from the mango pit and peel into the pot, then discard the pit and peels.
- Cook the mixture: Stir all ingredients together and bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 10 minutes until the mango breaks down and softens.
- Strain the syrup: Place a fine-mesh strainer over a bowl or jug and pour the hot mixture through it. Press the mango pulp firmly with a spoon to extract as much syrup as possible.
- Reduce the syrup: Pour the strained mango syrup back into the pot and simmer for an additional 5 minutes to slightly reduce and thicken. Stir in the vanilla extract.
- Cool and store: Allow the syrup to cool to room temperature, then transfer it to a clean jar or bottle. Store it in the refrigerator for up to 2 weeks.
- Serve creatively: Tip: Save the leftover mango pulp to use as a topping for pancakes, ice cream, or yogurt for added flavor and texture.
Notes
- Use either fresh or frozen mangoes; just ensure they are ripe for the best flavor.
- Press the mango pulp thoroughly to maximize syrup yield.
- Store the syrup in a sealed container in the fridge for up to two weeks.
- The syrup can be used in beverages, desserts, breakfast dishes, and more.
- Leftover mango pulp can be repurposed rather than wasted.
