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:
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- 2 mangoes
- 3/4 cup of sugar
- 1 cup water
- 1 tsp vanilla extract
- 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.