Looking for a delightful, tropical way to liven up your pancakes and oatmeal? Mango syrup is what you need. This homemade simple syrup is the perfect sweetener for drinks like iced tea, mocktails and cocktails too or just add some to a glass of soda water. Delicious.
- Just 3 ingredients.
- So easy to make.
- Sweet and tropical.
- Keeps well and great for gifting.
Give your drinks an upgrade; mango syrup is lovely in iced tea, soda water, lemonade and mocktails. For breakfast you can drizzle it over pancakes, waffles and oatmeal or for dessert try it over ice cream, panna cotta and rice pudding for a delicious sunshiny, tropical vibe.
If you love tropical flavours, you’ll love this passionfruit syrup.
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Ingredients in mango syrup
Detailed quantities and instructions in the recipe card below.
Making mango simple syrup takes just 3 ingredients and very little effort too. Traditional simple syrup is just sugar and water in a 1:1 ratio and it’s often used for sweetening drinks, like cold drinks where sugar won’t dissolve.
Now we get to the flavouring, in this case mango. You can use fresh or frozen making this so convenient to make any time of year. If using frozen mango, just make sure to thaw it first – in the fridge for a few hours or in the microwave for 30-40 seconds. If using fresh, make sure it’s a ripe, juicy mango. Give it a gentle squeeze and it should give easily.
How to make mango syrup (step-by-step)
You’ll love how simple this tropical mango syrup is.
Detailed quantities and instructions in the recipe card below.
- Dissolve the sugar: Combine everything in a small saucepan over low heat and stir until the sugar dissolves.
- Boil it: Bring it to a boil for 90 seconds – this will thicken it slightly.
- Steep it: Turn the heat off and let it steep. Just like in a teabag in a cup of hot water, the mango will continue to release flavour into the syrup as it sits.
- Strain it: Strain the syrup into a jug.
Technically, your mango fruit syrup is now ready to use. It’s a very pale and translucent yellow at this stage – almost like a white wine colour. You can, however, go one step further and add a little more colour and flavour. See the difference in the image below.
- Puree the mango: Puree the mango that was strained from the syrup.
- Add it to the syrup: Then push 2-3 tablespoons through a fine mesh strainer into the jug. Give it a whisk to fully combine.
- Store and chill
That mango you used doesn’t have to be thrown away. It will keep for 2 days in an airtight container in the fridge. You can eat it as is or add it to ice cream, oatmeal or rice pudding.
How to use mango syrup
- To sweeten drinks: Mango syrup, like simple syrup, can be used to sweeten a number of drinks whilst also giving them a little tropical flavour and aroma. Try it in iced tea, soda water, cocktails and mocktails. It’s also a great way to sweeten smoothies.
- As a breakfast syrup: Whatever breakfast you’d normally add some honey or maple syrup too will benefit from a drizzle of mango syrup. Try it over your yogurt and granola, pancakes, waffles and even crumpets and scones.
- For desserts: In desserts simple syrup is often used to sweeten and moisten cake layers. Brush a little on each layer before adding buttercream and more layers. You can also drizzle it simply over things like vanilla ice cream, shaved ice, rice pudding and pavlova.
FAQs
Homemade mango syrup is a simple combo of water, sugar and mango. Store-bought versions most often use artificial flavourings.
No. Mango syrup is not a health food. It is mostly sugar and water and some of that water evaporates so this is definitely a treat.
It is likely not ripe. Make sure when choosing a mango, to choose one that gives when you give it a gentle squeeze. Also, sniff the stalk end and it should smell sweet and ripe.
Storage
Homemade mango syrup should be stored in an airtight jar or jug in the refrigerator for up to 1 week.
It can be frozen too; ice cube trays make it very convenient to grab just what you need. Once frozen, transfer it to an airtight container or ziplock bag and store it in the freezer for up to 3 months.
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Ingredients
- 1 cup white sugar (210g / 7.4oz)
- 1 cup water (250ml)
- 1 cup mango flesh, cubed (fresh or frozen) (notes 1)
For best results, always weigh ingredients where a weight is provided
Equipment
- small heavy based saucepan
- Wooden spoon
- glass bottle or preserving jar (I like these Weck preserving jars)
- mini carafes (optional, but a cute way to serve it up for dessert)
Instructions
- In a medium saucepan over low-medium heat, combine the sugar, water and mango.
- Stir until the sugar dissolves, then leave it to come to a boil.
- As soon as the first bubbles appear, set a 90 second timer (for drinks) or a 2 minute timer (for drizzling over desserts & pancakes).
- Remove from heat and leave the mango to steep in the syrup for 45 minutes.
- Strain the syrupy mango mixture through a fine mesh sieve into a bowl or jug, press lightly on the mango but not so firm as to crush it or the syrup may become cloudy.
- Pour into a tightly sealed glass jar or glass bottle and keep chilled in the fridge.
- OPTIONAL: The syrup is a pale yellow colour, to add even more flavour and colour, puree some of the mango and push 2-3 tablespoons of it through the strainer. Use a balloon whisk to completely mix it in.
- Please take a moment to leave a comment & rating. It’s appreciated and so helpful.
Notes
- Mango: If using frozen mango, thaw it before measuring. More fits in a cup when it’s thawed. If using fresh, make sure it’s very ripe.
- Nutritional values are based on one nip (30ml) per serve.
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One Comment on “Mango Syrup”
Delicious and refreshing I have to try it, I had already made lemon syrup but mango fruits not yet look yum!