All you need to make it are fresh Mangoes, granulated sugar, water, and a bit of vanilla. And the best part is that this simple Mango syrup is super versatile. Besides cocktails, you can also use them for desserts, pancakes, or non-alcoholic beverages like tropical soda.
- 2 large Mangos - (total approx 190g to 200g)
- 200 g White granulated sugar
- 180 ml Water
- 1 tsp Vanilla extract
- Peel the mango. Then cut it into small chunks and add them to a saucepan with sugar.
- Extract as much juice as possible from the peel leftovers and the mango pit and add it to the saucepan.
- Add water and slowly increase the heat while stirring the mixture.
- Bring the mix to a boil, then reduce the heat and let it simmer for 10 to 15 minutes.
- Strain the syrup for the first time and heat the strained syrup for another 5 minutes after adding the vanilla extract.
- Set the syrup aside to cool down, then fine-strain the mixture. Stir a shot of Vodka into the syrup before bottling it.
- Store in the fridge and use it up within four weeks.
More About The Ingredients
Here's all you need to make a beautiful mango simple syrup for cocktails, including some details and recommendations:
- Fresh Mango - Ripe and sweet mangoes are best for making our mango simple syrup. Alternatively, frozen mango works too. Still, fresh fruits are better!
- White granulated sugar - To compliment the sweetness of the fruits, we need to add sugar. You can use white or brown sugar. Yet, white works just fine here and is the most affordable option.
- Water - A bit of water helps to keep the syrup fluid. Make sure to use drinking water.
- Vanilla Extract - The taste of vanilla not only pairs perfectly with mango but adds a bit of complexity.
- Vodka - Just a shot of vodka helps to double the syrup's shelf life.
If you're new to making fruit syrups, here are a few things to keep in mind:
- Use fresh mangos: the color of a mango doesn't tell you if it's ripe. Instead, press it gently with your thumb. If the fruit feels very firm, it's not there yet. If it feels very soft, it's overripe. It should give just a little, then the fruit is perfect.
- Let it cool down - Always let your syrup rest after heating. First, this helps the flavors to infuse properly. But also because syrup shouldn't be stored in the fridge warm. Best to wait until it reaches room temperature before bottling.
- Syrup thickens when cool - The colder your fruit syrups become, the thicker the consistency of the syrup. Don't worry if it feels too fluid after boiling or simmering.
- Sanitize bottles - Make sure the bottles or jars you use to keep the syrup are sanitized.
- Double-strain - Mango syrup should always be strained and fine-strained to remove fibers.
How to Use Our Mango Simple Syrip
This homemade mango syrup is versatile and can be used in desserts, pancakes, sodas, or low-ABV drinks. Yet, our preferred way to use it is in cocktails. It goes perfectly in Rum and Vodka cocktails or when paired with Gin.
Here are a few drink recipes to make with mango simple syrup:
- Negroni Spritz: This refreshing spritz cocktail is sweetened with mango syrup to balance the bitter and herbal notes with fruity sweetness.
- Gin and Tonic: Add just a bit of mango simple syrup for a tropical Gin and Tonic variation for a taste of tropical islands at home.
- Collins cocktails: Add it to your favorite Collins cocktail recipe for a fruity twist.
- Spice the syrup with cardamom, cinnamon stick, or allspice berries for spiced mango syrup.
- Adding fresh red chili slices can spice the mixture up and create a beautifully spicy mango syrup.
- Fresh ginger also pairs perfectly with mango and is an excellent ingredient to increase heat in the syrup.
- Herbs like basil or thyme go perfectly with mango and bring wonderful herbal flavors to the syrup.
- Try other sugar - Instead of white granulated sugar, you can experiment with richer and sweeter options like Demerara sugar. Also, sugar-free sweeteners like Stevia are an option if you're on a diet.
Why is Homemade Mange Syrup Better?
The taste of homemade mango syrup is natural and full of fruity flavors without any additives. Even quality store-bought syrups like the ones from Monin or Giffards often use large amounts of sugar and chemicals to help make the sweetener shelf-stable. That is why we usually recommend making fruity syrups at home.
For this mango syrup, we're using fresh mangoes. This way, you can check the quality of the fruits thoroughly. -If you can't get them fresh and ripe, frozen mango chunks work too.
If you like fruity syrups in your cocktails, try some more others of our favourites: