Mango syrup, with just 3 ingredients, is so easy to make. It’s the perfect simple syrup to add a tropical vibe to drinks and cocktails, cake layers, pancakes and ice cream.
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.
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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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.