A vibrant mango-flavored simple syrup made from ripe mango purée, sugar and a little water and citrus. Bright, sweet and aromatic — great for cocktails, mocktails, iced tea, lemonade, and desserts.

1) Prep mango: Peel and pit 1 large ripe mango (about 10–12 oz / 300–350 g flesh). Cut into chunks and purée in a blender or food processor until smooth. Measure about 1 1/2 cups (roughly 350 g) purée.
2) Combine: In a small saucepan, combine 1 cup (200 g) granulated sugar and 1/2 cup (120 ml) water. Stir to mix. Add the mango purée to the saucepan.
3) Add acid (optional but recommended): Stir in 1 tablespoon fresh lime or lemon juice — this brightens flavor and helps preserve the syrup.
4) Heat: Warm the mixture over medium-low heat, stirring frequently until the sugar fully dissolves. Do not boil vigorously; a gentle simmer for 3–5 minutes helps meld flavors and slightly reduce the mixture for better body.
5) Taste and adjust: Remove from heat and taste. If too sweet, add a little more citrus; if you want a stronger mango flavor, you can reduce gently a few more minutes (watch for burning).
6) Strain: While still warm, strain the syrup through a fine-mesh sieve or chinois into a clean container to remove fibers. Press solids with a spoon or spatula to extract liquid. For an ultra-clear syrup, strain through cheesecloth once more.
7) Cool and bottle: Let the syrup cool to room temperature, then transfer to a sterilized airtight bottle or jar. Refrigerate immediately.
8) Label: Note the date made and use-by date. For longer storage, freeze in ice-cube trays and transfer frozen cubes to a freezer bag (thaw as needed).