Description
A delicious mango syrup made from fresh or frozen mangoes, perfect for pancakes, ice cream, and yogurt.
Ingredients
Scale
- 1 ½ cups (190g) mango (fresh or frozen, approx 2 mangoes)
- 1 cup (200g) white granulated sugar
- ¾ cup (180ml) water
- 1 teaspoon vanilla extract
Instructions
- Chop the mango flesh up and add it, along with the sugar and water to a pot.
- Squeeze any extra juice from the mango pit and peel into the pot too, but then discard the pit and peels.
- Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the mango breaks down.
- 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.
- Pour the mango syrup back into the pot and heat for a further 5 minutes to reduce slightly.
- Stir in the vanilla.
- Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Notes
- Save the leftover mango pulp and serve on pancakes, ice cream, yogurt, etc.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg