Fresh Mango Syrup Recipe (2024)

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 onTwitter; 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 myfresh 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 asone fruit-loving readerpointed out, the same technique can also be applied to mango pits.

Making Syrup out of Mango Pits and Peels

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 docitrus 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.

Using Mango Syrup

Mango syrup can be used in all the same recipes on Serious Eats that call for my lemon or lime syrup—as a sweetener forchantillyandcandied pistachios, or as a tropical twist on mylemon 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.

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 co*cktails 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.

April 2018

Recipe Details

Fresh Mango Syrup Recipe

Active10 mins

Total4 hrs

Serves8 servings

Makes1 cup

Ingredients

16 ounces (453g) mango pits and peels, from 4 to 8 mangos depending on type and size
1 lemon rind, juice and zest reserved for another project (about 2 ounces; 55g)
8 ounces plain white sugar, or a raw to semi-refined sugar such as jaggery, turbinado, or palm (about 1 heaping cup; 225g)

Directions

Combine mango pits and peels with the lemon rind and sugar in a large glass, ceramic, or stainless steel mixing bowl. Toss to combine, then cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 4 hours. Alternatively, cover bowl and set out overnight (between 8 and 12 hours) for same result.
Transfer to a stainless steel strainer set over a nonreactive bowl, pressing gently on the peels and pits with a flexible spatula in order to extract as much syrup as possible. Refrigerate syrup for up to 2 weeks in a glass bottle or half-pint jar. Serve over ice with club soda as a sparkling beverage, or use in place of lemon syrup in recipes such as lemon chantilly, candied pistachios, and lemon poppyseed dressing.

Special Equipment

Flexible spatula, non-reactive sieve

FAQs

What is mango syrup made of? ›

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.

How to make long lasting simple syrup? ›

According to Camper English of Alcademics, the shelf life of simple syrup can be lengthened two ways: upping the ratio of sugar to water, or adding neutral spirit. The difference is surprising. Simple syrup (1:1 ratio of sugar to water) will only stay good for about a month.

Read The Full Story ›

How do you preserve mangoes in syrup? ›

Freezing mangoes in simple syrup

Bring it to a boil, stirring constantly. Once the sugar is dissolved, set the syrup aside to cool. Slice the mangoes into chunks and place them in freezer-safe containers. Pour in the cooled syrup so it covers the mangoes (but don't fill the container all the way).

Discover More Details ›

What is the shelf life of mango syrup? ›

The Easy® Mango Syrup has a shelf life of 1 year once it has been opened. Store the bottle in a cool and dry place and there is no need to refrigerate it.

Discover More Details ›

How long does homemade fruit syrup last? ›

It can be expected to last for about six months in the fridge. Of course, no recipe or storage method is perfect, and you should still keep an eye out for signs of spoilage whenever you are enjoying your fruit syrup to keep yourself from ingesting anything unpleasant or dangerous to your health.

Know More ›

How do you make syrup that doesn't harden? ›

So the answer is the length of time spent heating the sugar and water solution, which makes the syrup. To prevent the crystals from forming you need to prolong the heating or cooking time. Instead of just bringing the sugar and water to a boil you need to simmer it covered for 10 minutes.

Does homemade syrup go bad? ›

Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.

How do you keep homemade syrup from hardening? ›

Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.

How do you preserve mangoes in syrup in jars? ›

Prepare a light to medium syrup and bring to a boil. Peel and slice mangoes. Cook mango slices 2 minutes in boiling syrup. Pack hot slices into hot jars leaving ½ inch headspace.

How can we preserve raw mango? ›

Salting: Different methods are present for the preservation of food materials like heating, freezing etc. Chemical preservation techniques like salting is used for the preservation of raw mangoes and tamarind. The shelf life of the food is increased by salt and therefore can be used for longer duration.

Learn More ›

Why should we soak mangoes in water? ›

Mango sap contains a mixture of substances called polyphenols, tannins, and terpenes, which can cause itching, redness, and even blisters in some cases. By soaking the mangoes, the water can dilute and dissolve these irritants, making the fruit safer to handle and eat.

Discover More ›

How do you know when a mango goes bad? ›

Signs your mangos should be thrown out

Fresh mangos have a firm texture, while those that are starting to go bad may develop soft spots, notes Cooks Dream. Brown marks or mold on a mango or an unpleasant smell emanating from it are also signs that the fruit is either rotten or rapidly becoming so.

Tell Me More ›

Why is it good to soak mango? ›

It gets rid of phytic acid

"Mangoes contain a natural molecule known as phytic acid which is seen in several fruits, vegetables and even nuts. So, when mangoes are soaked in water for a few hours, it helps in removing the excess phytic acid that generates heat in the body," says Nutritionist Sakshi Lalwani.

Does mango syrup have mango? ›

Ingredients: FRUCTOSE, SUGAR, MANGO JUICE, WATER, CITRIC ACID, MANGO FLAVOR, CLOUDY AGENT, LACTIC ACID, ACESULFAME POTASSIUM, POTASSIUM SORBATE (AS PRESERVATIVE), GLYCINE, FD&C YELLOW #5, FD&C YELLOW #6.

What does mango syrup taste like? ›

Mango Syrup mixes perfectly in your favorite co*cktail, mocktail, dessert and frozen drink. TASTING NOTES: Experience the sweet and juicy flavor of the tropics. Mild exotic mango fruit aroma, sweet mango taste with a hint of acidity.

What is real syrup made of? ›

The basic ingredient in maple syrup is the sap from the xylem of sugar maple or various other species of maple trees. It consists primarily of sucrose and water, with small amounts of the monosaccharides glucose and fructose from the invert sugar created in the boiling process.

Keep Reading ›

What are the ingredients in fake syrup? ›

Syrup and Concentrate Ingredients & Nutrition Facts

Filtered Water, Citric Acid, Natural and Artificial Flavors, Sodium Benzoate as a Preservative and May Contain Gum Arabic, Proplyene Glycol, Caramel Color, FD&C Red #40, Yellow #5, Yellow #6, Blue #1, Salt and Potassium Sorbate.

Explore More ›