This Easy Mango Syrup Recipe, which you can make at home with just 4 ingredients, will give a tropical vibe to your overnight oats, pancakes, drinks or desserts.
This simple syrup with mango flavour recipe is better than the store-bought, which is filled with too much sugar and far too little flavour!
So the next time you get your hands on some fresh mangos, buy some extra and whip up this easy mango syrup at home. You’ll notice yourself reaching for this sweet fruity treat to drizzle over pancakes, ice cream, and other desserts and even as a mixer in mocktails.
Take our word for it, you’re not just going to love it, you’re going to be making a second batch when you’re out.
Jump to:
What is Mango Syrup?
Just like chocolate syrup and maple syrup, mango syrup is an easy way to add flavour to your usual food. Who doesn’t like a tropical twist to their food? Plus, if you use frozen mangoes (if you can’t get your hands on fresh ones), you can relish the goodness of sweet mangoes all year round!
All you need to do is get your hands on some fresh mangoes, and the other ingredients for this syrup are probably already there in your kitchen.
Why does this recipe works?
- Great way to use the leftover mangos you have in the fridge.
- Making this simple mango syrup recipe at home is better than buying it from a coffee shop; this way, you have full control over the ingredients you add to the recipe, and also, this is the best way to avoid any artificial ingredients in your syrup.
- There are endless ways to use this syrup; you can add it to waffles, french toast, pancakes, smoothies, milkshakes or your morning oatmeal. You can also use it to make muffins or cakes. I myself love to add it to my mango smoothies.
- A twist to your traditional simple syrup with an addition to delicious fruit flavor.
Ingredients
This sweet and tropical syrup is made from merely 4 ingredients, which are:
- Fresh Mango: Preferably some juice mango such as Alphonso’s, but practically any mangoe will work.
- Granulated sugar: Just what you have at home is fine. You can replace it with brown sugar if you like.
- Water: Whatever you drink.
- Vanilla extract: or Vanilla Essence will also work.
How To Cut The Mango?
Before getting into the recipe for the syrup, you’ll need to peel and chop the mangoes. You can peel them as if you were peeling other fruits; however, that can be a messy process. So here is a way you can do it:
Hold your Mango Vertically and cut one slit where the stem would’ve been, and then another slit in the opposite direction. This should look like an ‘X’ or a ‘+’ sign.
Now you can grab the peels from the slits you had just cut and pull them down. You might want to place a bowl underneath the mango to collect any dripping juices.
Mango is a stone fruit. So, now you’ll have to cut around all the mango from around the stone. Chop it all up into smaller sizes and you’re good to go.
How to Make Mango Syrup?
One: Once the mangoes are peeled and chopped, you can place them in a small saucepan.
Two: Along with the chopped mangoes, water, and sugar and bring it to a boil. Once you see the mixture boiling, you can reduce the heat to a low.
Three: Let the mixture simmer for about 10 minutes or until the mangoes are softened and begin to dissolve into the rest of the ingredients.
Four: Next, transfer the mixture into a fine-mesh strainer over a bowl and press the mango pieces into the strainer to extract the mango syrup.
Five: Now take this mango syrup that you had just extracted it pour it back into the pot. Heat this pot for another 3-5 minutes until the syrup has slightly reduced or thickened.
Six: Add a few drops of your vanilla extract and turn off the heat. Let the syrup sit for a while until it is cool.
Seven: Finally, pour it into a glass bottle from which you can drizzle the syrup on top of your favourite desserts with ease. Store in the refrigerator, and that’s it! Your tropical treat is ready.
Top Tips!
- Make sure the mango syrup has cooled entirely before pouring it into a bottle/jar for storage. Otherwise, the syrup can make splashes that can be very hot to handle.
- It’s a good idea to label the bottle/jar you pour this syrup into with the date. That way, you know how long it’s been made for, and can utilize it in your desserts before it goes bad.
- If you choose to use frozen mangoes, then make sure that you leave them out to thaw so that they are easily dissolved once in the pot.
- Using a funnel while pouring the syrup from the pot will avoid creating a mess.
Recipe Variations
- Suppose you want some extra fresh flavour, this may be the case if you’re using some frozen fruit. Then, feel free to add some basil, thyme, rosemary or mint to the pot while the syrup is being simmered.
- On top of using Vanilla extract, there are also other essence and flavourings available on the racks that you can use. We think some coconut essence will match the tropical theme we have going with the mangoes.
- If you’d like to make some mixed fruit syrup, then you can consider one or more of the following: watermelon, peach, strawberries, orange, pineapples or even berries. The process is similar, just need to extract the pulp of the fruits and add it to the mango syrup.
- Add a pinch of cinnamon, nutmeg or ginger to your syrup for extra flavour.
- Use any other fruits you like. To make raspberry syrup, just use raspberry instead of mangoes.
Serving Suggestions
There’s only one quick, easy way to make this mango syrup, and there are a dozen ways to serve it. We like to savour it drizzled on top of ice-creams, crepes, and pancakes. We also love to use it as a mocktail mixture in our drinks.
You can also add this mango syrup in water (coconut water would work even better), along with some fresh herbs. And before you know it, you’ve made your very own homemade Fresca. It’s a beverage that’ll take seconds to make, and you’re kids or guests will love it.
Drizzle it over your peanut butter pancakes, sweet cream pancakes or fresh mango pancakes. It will add a tropical vibe to your sweet rice porridge, peanut butter oatmeal or Biscoff porridge.
Storage
Make ahead of time: If you’re using frozen fruit, you can perhaps leave the fruit out to thaw. Other than that, there isn’t much you can do to prepare for this recipe ahead of time.
Store: This homemade syrup with mango flavor should be kept in a jar or bottle that is closed tightly. That too, is in the fridge. Take it out of the fridge only when you’d like to pour some out. After use, keep it back in the fridge. If kept mostly in the fridge, the syrup can last a whole month.
Freeze: If you’d like to freeze this mango syrup, we prefer you do so in a plastic ice cube tray as compared to a jar. The syrup will freeze solid and it is recommended you keep it in the freezer for no more than 3 months.
To reheat: Mango syrup served at room temperature. All you have to do is take it out of the freezer and let it sit on the counter an hour or two before it is to be served. If you are taking it out of the freezer, on the other hand, you might want to let it sit and room temperature and also reheat it for 5-10 minutes so that the syrup can thicken.
Recipe FAQs
It sounds like your syrup isn’t strained well enough. Mango is a very fibrous fruit, so you might need to strain it twice to get a smooth consistency of the syrup.
If the mangoes that you are using are fresh, then there shouldn’t be much change in the taste. However, there may be a change in the consistency, which is why we suggest you reheat the syrup in a pot so that it can thicken up again. The more complicated the recipe, the more chance of the syrup changing taste. However, since this is a simple recipe, it shouldn’t change much taste when frozen for 3 months.
Easy Recipes
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Recipe
Easy Mango Syrup
Ingredients
- 2 cups fresh mango , peeled and chopped
- 1 cup white granulated sugar
- ¾ cup water
- 1 teaspoon vanilla extract
Instructions
- In a pot, add chopped mangos, water and sugar, bring to a boil, then reduce the heat to low and simmer for about 10 minutes or until the mango starts to soften.2 cups fresh mango, 1 cup white granulated sugar, ¾ cup water
- Now, transfer the mixture into a fine-mesh strainer over a bowl and press the mango into the strainer to extract the syrup.
- Pour the syrup back into the pot and heat for 3-5 minutes or until slightly reduced, then sit in the vanilla extract and turn off the heat.1 teaspoon vanilla extract
- Allow the syrup to cool, then store it in the fridge.
Notes
- Make sure the syrup has cooled entirely before pouring it into a bottle/jar for storage. Otherwise, the syrup can make splashes that can be very hot to handle.
- It’s a good idea to label the bottle/jar you pour this syrup into with the date. That way, you know how long it’s been made for, and can utilize it in your desserts before it goes bad.
- If you choose to use frozen mangoes, then make sure that you leave them out to thaw so that they are easily dissolved once in the pot.
- Using a funnel while pouring the syrup from the pot will avoid creating a mess.
Pam
I love how easy it is to make this recipe!! My mango-loving daughter is going to enjoy this with her waffles every morning.
Lauren
An easy, delicious recipe for sure! Do you add the peel to the pot?
Radwa
No, I don’t.
Beth
This recipe will surely make my husband so happy. Thank you.
Luci
This is sweet and tasty! I loved it drizzling it over my greek yoghurt in the morning, along with some granola.