Want to know how to make Mango Sweet Syrup? As many of you know, I like to cook. This week in particular, I’ve been making a lot of food. It’s because my daughter comes home at the end of this week, and I have been cooking non-stop. She really likes mangoes and I wanted to make something special for her.
EASY MANGO SYRUP
This simple Mango Syrup recipe is the perfect flavor to add a tropical vibe to pancakes, cocktails, sodas, ice cream, desserts, and much more. This fruit syrup comes together in just minutes and all you’ll need is mango, sugar, and a touch of vanilla.
This super simple Mango Syrup is ready in minutes and so versatile!
Mango SyrupPlay Video
Add it to desserts (try it on cheesecake!), ice cream, drinks such as coffee or cocktails. Drizzle it on waffles, French toast or pancakes. It’s a tropical pancake syrup that you’re going to love.
Flavored syrups make some amazing drinks, but buying a premade syrup (Monin, Toriano etc…) in the store is not always the best option. They often contain too much sugar and chemicals to keep them shelf-stable.
That’s why I love making my own fruit simple syrups right at home! The process is easy and a fruity sweet nectar comes together in minutes making it great in a pinch.
For this mango syrup, I used fresh mango (frozen works too!) with a touch of vanilla.
The sweet and refreshing taste of mango is the perfect addition to sodas and cocktails. It also makes a great topping for pancakes, oatmeal, and tastes divine drizzled on top of vanilla ice cream.
WHY YOU’LL LOVE THIS RECIPE
It uses simple and fresh ingredients without any chemicals you may find in store-bought versions.
You can use fresh mango or frozen mango which makes it easy to make year-round.
It’s a great alternative to maple syrup.
It can be used as a topping, or in many different drinks or smoothies.
This mango simple syrup makes a perfect gift to bring to a summer party when poured into a pretty jar and tied with a pretty label.
It stays fresh for two weeks in the fridge.
- Mango – You can use frozen or fresh for this recipe.
- White Granulated Sugar – Gives additional sweet flavor that compliments the sweet flavor of mango.
- Water – Helps to thin out the mixture and turns it into a syrup.
- Vanilla Extract – Adds a hint of vanilla flavor that pairs well with mango.
STEP BY STEP TUTORIAL
Wondering how to make mango simple syrup? Read on!
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare the mango: Remove the skin from the mango and chop it into small pieces before adding it to a pot. You can squeeze the pit and peel to get out any excess juices, but then discard the pit and peel.
Heat the mango syrup ingredients: Add all ingredients to a pot.
Stir it together, bring to a boil, then reduce the heat and simmer for 10 minutes, until the mango breaks down.
Strain and cool: Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the mango into the strainer to extract as much mango syrup as possible.
Allow the mixture to cool, then stir in the vanilla and pour into a jar or bottle. Cool and let chill in the fridge.
The syrup will thicken when it cools.
If you’re using frozen mango, make sure it is thawed completely. This will help it break down better when it’s heated in the pan.
Once broken down, the syrup will be VERY hot, so make sure it’s cooled enough to add to a jar to prevent it from splashing.
It’s a good idea to make sure your jars are completely sanitized before adding to the jar. This will help prevent any bacteria from forming. Running them through the dishwasher works well.
Because mango is fibrous, it may need to be strained twice to create a syrup consistency.
Use your mango pancake syrup on… pancakes, waffles, French toast…
Try it on oatmeal, yogurt, ice cream, cheesecake, cake, coffee, sodas, milkshakes, smoothies, and much more!
Use it to flavor homemade iced tea, or add to Berry Iced Tea.
Add some to the mix when making Blueberry Yogurt Popsicles for a fun mango-flavored twist.
Drizzle it into your favorite Yogurt Parfait for sweet fruit flavor.
Use it as a dipping sauce for Pancake Skewers or add to a Pancake Board or these Breakfast Pancake Ideas.
Drizzle over Blackberry Pancakes for lots of fruity taste, or Almond Milk Pancakes for a dairy free treat.
Add it to your favorite cocktails such as Cucumber Collins or a Cranberry Pomegranate Cosmopolitan.
Use it in place of maple syrup on a stack of Fluffy Vegan Waffles.
Serve alongside this Raspberry Syrup and Tea Simple Syrup for a cocktail bar, breakfast bar, pancake bar, or dessert bar!
Give this mango syrup some fresh herb taste by steeping it with basil, thyme, rosemary, or fresh mint.
Make a mixed fruit syrup by adding some of your favorite berries.
Mango syrup goes great with a dash of ground cinnamon or ginger.
To Make Gluten Free: This fruit syrup recipe is naturally gluten-free if followed correctly.
To Make It Vegan: This mango syrup recipe is naturally vegan if followed correctly.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: Mango syrup can be stored in a sanitized glass jar or bottle in the fridge for up to 2 weeks.
Freezing: Freezing fresh fruit syrups is not recommended as the flavor will change when defrosted.
What is mango syrup made of?
Most storebought mango syrups contain a sweetener and mango flavoring. This recipe uses fresh mango, sugar, water, and vanilla.
Where can I buy mango syrup?
You can buy it straight from coffee shops or online (Monin, Toriano etc), however, there is a big flavor difference between fresh and artificial mango flavor.
How long does mango syrup last?
This fruit syrup will last 2 weeks in the fridge. You’ll want to make sure your bottle is sanitized to keep it from forming bacteria.
MORE MANGO RECIPES
I hope you love this simple mango syrup recipe as much as we do! Be sure to check out these other ideas too.
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:
Homemade Mango Syrup is easily made with fresh mango and has just 4 ingredients in it.
Keyword: mango, syrup
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8 About 1 cup of syrup
- 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.
Fresh Mango Syrup Recipe
Mango peel and pits produce a light no-cook syrup fragrant with mango flavor.
WHY IT WORKS
- Mango pits and peels contain enough water to dissolve up to half their weight in sugar, imparting a strong flavor and vivid color without any added juice, flavoring, or dye.
- A citrus rind helps balance the creamy sweetness of the mango syrup.
- Nonreactive equipment keeps the syrup’s flavor clean and fresh.
One of the best things about working for Serious Eats is the chance to chat with other bakers on Twitter; folks who have the time and curiosity to tinker with my recipes and share their results. Sometimes these interactions illustrate the risks of cavalier substitution, but just as often they prove how imaginatively recipes can adapt and grow once they’re released into the wild.
Take my fresh lemon syrup, for example. In the original recipe, I use sugar and a little patience to extract residual lemon juice and essential oils from lemon carcasses (the empty husk leftover from juicing a lemon, with or without zest) to make a no-cook syrup without any added water. This keeps the lemon’s flavor bright, clean, and concentrated. It works just as well with limes, oranges, and grapefruit, but as one fruit-loving reader pointed out, the same technique can also be applied to mango pits.
It seems obvious in retrospect: mango pits (and peels, for that matter) are a “waste” product loaded with moisture, but I’d never considered handling them the same way as I do citrus fruits. So when mango season rolled around, that idea shot to the top of my to-do list. My first attempt with mango pits was a fantastic proof of concept, producing a syrup so thick and mellow it bordered on creamy. Round two saw it much improved thanks to the inclusion of mango skins and their piney aroma. Subsequent rounds were all about playing with the inclusion of leftover citrus rinds in varying amounts to help cut through the mango’s natural sweetness.
Ultimately, I found that for every pound of assorted mango pits and peels, I needed a quartered lemon or lime carcass along with a half-pound of sugar. I like plain white sugar to create a more neutral syrup, but palm sugar would be a natural choice for those inclined to bring some smoky complexity to the mix. With those ingredients all sussed out, the method is simple.
Combine the mango pits, peels, and lemon rind, and toss them with sugar, letting the mixture stand at room temperature until the sugar has completely dissolved. If you bother to toss and stir the mixture from time to time, it can take just four hours; for a more passive extraction (and my preferred method, out of sheer laziness), you can just cover the bowl and leave it out overnight.
When the sugar disappears into a syrupy sauce, transfer the mango- and citrus-waste to a non-reactive sieve and let the syrup drain into a bowl. Press and smash the mixture with a spatula to release any syrup trapped in the peels and rinds. The recipe should yield about a cup of syrup, although the specifics will vary depending on the juiciness of the fruit itself and how thoroughly it’s drained in the end.
Due to its lower acidity, this syrup won’t keep as long as its lemon-centric counterpart, but in a glass bottle or jar, it’ll still hold up nicely for a week or two in the fridge (avoid plastic containers, which may harbor funky odors the syrup can draw out over time). If you need it to last a little longer, just pop it in a freezer-safe container and freeze it instead.
Mango syrup can be used in all the same recipes on Serious Eats that call for my lemon or lime syrup—as a sweetener for chantilly and candied pistachios, or as a tropical twist on my lemon poppyseed dressing. It’s also a breath of fresh air poured over waffles and French toast.
Truth be told, I love it best as a simple soda. Just pour an ounce of the mango syrup into a tall glass of ice, then top it off with club soda to taste.
What starts out as a beautifully layered drink will turn into an opaque mango soda by the time you stir in a shot of gin it up with a straw.
As with my lemon syrup, the “recipe” serves mostly as a guideline and can be easily scaled up or down according to how many mango scraps you have on hand. Or, if you’re the sort of person who only snacks on a mango from time to time, stash the pit and peel in the freezer until you build up a large enough stockpile to justify a batch of syrup.
It’s a fun and thrifty way to get the most out of mangoes while they’re in season, and a great change of pace from traditional simple syrup in cocktails and iced tea. If you’re inclined to spice things up, toss in a handful of cilantro or some pieces of sliced ginger to add yet another layer of flavor—and please, if you happen upon a great new combination, please share with the class.