FLUR Kitchen
Homemade Mango Syrup
One of our favorite homemade syrups for iced coffee and matcha season. It's only two ingredients, comes together with no cooking, and keeps in the fridge for about a week.
Ingredients
- 2 ripe mangoes, peeled and cubed
- 1 cup white sugar
Instructions
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Peel two ripe mangoes and cube them up. Don't worry about being neat about it, you're straining everything out at the end anyway.
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Add the mango and sugar to a mason jar in alternating layers. A layer of mango, then a layer of sugar, then repeat until you've used everything. You're going for roughly equal parts mango to sugar, but you don't need to be precise.
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Seal the jar and put it in the fridge. The sugar pulls the juice out of the mango on its own, so there's no cooking and no heat involved.
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Shake the jar whenever you remember. Every time you open the fridge is a good rule. After a day or so you'll start to see a beautiful syrup forming at the bottom.
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After 2 to 3 days, strain out the mango pieces and pour the syrup into a clean jar or bottle.
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Add a splash to iced coffee, iced lattes, matcha, or sparkling water. Keeps in the fridge for about a week.
Pro tip
Pick the ripest mangoes you can find. The riper they are, the more juice and flavor they release into the sugar. If they're still firm, give them a few days on the counter first.
What I Used