Description
Homemade mango syrup, perfect for pancakes, cocktails, or desserts. Made with fresh mangoes, sugar, and a touch of lemon for a bright, tropical flavor.
Ingredients
Scale
- 4 ripe mangoes (about 2 pounds), peeled and chopped
- 2 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice (freshly squeezed is best!)
- Pinch of salt
Instructions
- Prepare the Mango Puree: Chop the peeled mangoes into 1-inch pieces. Blend in a blender or food processor until completely smooth. Measure out 2 cups of the puree. Strain for a smoother syrup (optional).
- Cook the Mango Syrup: In a medium saucepan, combine the 2 cups mango puree, 2 cups sugar, 1 cup water, and a pinch of salt.
- Heat over medium heat, stirring constantly until the sugar is completely dissolved.
- Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 30-45 minutes, or until the syrup thickens to your desired consistency. Stir occasionally to prevent sticking.
- Check for doneness using the “spoon test” or by placing a spoonful on a chilled plate.
- Remove from heat and stir in 1 tablespoon of lemon juice.
- Cool and Store: Allow the syrup to cool completely in the saucepan.
- Strain again for an even smoother syrup (optional).
- Pour the cooled syrup into a clean, airtight container (glass jar is ideal).
- Refrigerate for up to 2-3 weeks.
Notes
- Spice it Up: Add a pinch of ground ginger, cardamom, or cinnamon while simmering.
- Make it Spicy: Add a small piece of finely chopped chili pepper while simmering (remove before storing).
- Mango Variety: Experiment with different mango varieties for unique flavors.
- Adjust Sweetness: Reduce sugar for a less sweet syrup, or use honey/agave (flavor will change).
- Troubleshooting:
- Syrup too thick: Add water, 1 tbsp at a time.
- Syrup too thin: Simmer longer.
- Sugar crystallizes: Add 1 tbsp lemon juice or vinegar and stir.
- Syrup burns: Transfer to a clean saucepan immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes