Mango Syrup
Bar Prep • syrup
Description
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.
History
Fruit syrups have long been used in bars to add fresh fruit flavor without the texture of pulp. Mango syrup is a modern staple in tropical and tiki-style cocktails, adapted from traditional fruit preserves and simple-syrup techniques.
Instructions
Step 1.
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.
Step 2.
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.
Step 3.
3) Add acid (optional but recommended): Stir in 1 tablespoon fresh lime or lemon juice — this brightens flavor and helps preserve the syrup.
Step 4.
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.
Step 5.
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).
Step 6.
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.
Step 7.
7) Cool and bottle: Let the syrup cool to room temperature, then transfer to a sterilized airtight bottle or jar. Refrigerate immediately.
Step 8.
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).
Storage
Keep refrigerated in a sterilized airtight container. Use within 7–10 days for best flavor and safety. Can be frozen (ice-cube tray) for up to 3 months. If mold, off-odors, or fermentation appear, discard.