Mango Syrup
Delightful addition to any breakfast or dessert. Homemade Mango Syrup is easily made with fresh mango and has just 4 ingredients in it.
HOMEMADE MANGO SYRUP
This wonderful idea for a homemade syrup is actually brought to you by my little sister. A little while ago, I announced that my sister is starting to help me out here, at the blog. She is doing some behind the scenes work and she’s been really getting into it. She’s been messaging me with ideas on things I can make. I think she’s been enjoying the food scene (and getting a little hungry from overexposure).
There has been several great ideas from her, that will eventually come to life, but this one in particular struck a chord with me. You may have noticed that I like homemade syrups. Between Coconut Syrup, Blueberry Syrup, Pumpkin Syrup, and Pomegranate Syrup, I’ve enjoyed playing around with different flavors.
This idea stuck in my head and would not get out until I made it. I finally got to make it, after a week of waiting for my sister to get back from a spring break trip. That was too long for me to wait for something “patiently.”
TIPS AND TRICKS
I made this Mango Syrup with fresh mangoes and just four ingredients. I decided not to use any corn starch a just leave it a little less thick. It’s about as thick a pure maple syrup, may be a touch thinner. I wanted to just keep it simple, with just mango fruit, sugar, water and a bit of vanilla extract.
There is a nice bonus that comes with making syrups with fresh fruit and it’s the “meat” of the fruit that is left over after straining the syrup. It’s like a fresh “jam” that you can slather on a bagel or add to a baked treat. You can use this leftover mango meat in:
~waffles
~pancakes
~muffins
~cupcakes
~on toast
~coffee cake
~filling pastry
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Mango Syrup
Ingredients
- 2 mangoes
- 3/4 cup of sugar
- 1 cup water
- 1 tsp vanilla extract
Instructions
- Peel mangoes, cup the meat off the pit and dice it. Add mango meat to a small pot.
- Add sugar, vanilla extract and water. Stir to mix.
- Bring to simmer over medium heat and turn the heat down to medium-low to low. Cover, leaving a crack for the steam to escape, and cook for about 30 minutes. Stir occasionally.
- Once it's cooked, strain through a fine strainer. Press gently on some of the meat to get juices out.
- Store syrup in a glass jar with a lid.
- You can keep mango "jam" in the separate jar but use it quicker, it won't keep as long as syrup.
Notes
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Hello! I was wondering what to use if I don’t have a fine strainer? and if possible, could I use a clean rag instead to drain it without getting the mangoes inside of the syrup? Thank you! 🙂
Would frozen mangoes be okay? If so, about how much would equal two mangoes? Thank you!
2 cups
How can I stop mould forming on top of mango syrup
Keep it covered in an airtight container I like to also put plastic wrap directly over it so it’s touching the syrup. Also if make sure to use a clean spoon to scoop it out so bacteria doesn’t get in it.
Could you use tinned mangos instead of fresh? It’s a crime not to use fresh- but it isn’t mango season and I have a recipe that calls for mango syrup!
Hi Kimberley,
I am not familiar with canned mango’s but I think it will work fine. Just make sure to drain out whatever juice is in with them.
I need to try this, coz my dad owns the mango orchards, and some times, we are loaded with ripen mangoes and don’t know how to store them anymore. We freezes the mango meats in freezer (in packets) as we serve with milk or yogurt at home when there Are visitors,
But we wanna make something different so that we can give other types of presents,, besides fresh fruits.
We were out of maple syrup this morning but I had lots of mangos. This was so good on pancakes! We also had it over vanilla ice cream! Yum! Our mangos were super ripe and sweet so I reduced the sugar to just 1/4 cup. Turned out perfectly. Thanks!
Lyuba, Your mango syrup and jam looks wonderful. We are a new food product company and we were scouring the internet for Mango pancake syrup recipes and our team really loves your recipe and beautiful pictures. We would like to ask you if we can use your recipe and photos to create a post for our site. Ofcourse, we would link back to your site for the recipe and all the pictures.
Thank you so much, Krithika! If you are still interested in sharing the recipe, please only post the picture and link it back to my site. The recipe itself is copyright protected.
About how long would you keep this for? We have a mango tree in our back yard and are trying to find things to do with the fruit this year!
If you are familiar with canning procedures and sterilization, you can can this and it will keep for a longer time. (You can always make jam and add more sugar while cooking. Sugar helps preserve it.)
Just storing it in a glass jar with a lid, in the refrigerator, it will keep for 10-14 days.
I hope you enjoy it!
We are mango lovers in this house! Can’t wait to make this!
Thank you! We are quite the fans ourselves 🙂
What a beautiful color!! I would love to have that for breakfast instead of bagel and peanut butter 🙁 Do you use distilled water in the recipe? I use distilled water for just about everything. Our water really tastes blah and even Brita can’t make it taste better and I’m always afraid the minerals will cause some “off” taste. Buona Pasqua.
Hey, Marisa!
I actually just use water from the faucet. You can try distilled, I don’t see it making it bad or anything.
Happy Easter to you too!