Homemade Mango Syrup

Mango syrup is delicious as an ice-cream topping, in milk shakes, and mixed with plain yogurt.


Makes 1 jar.

• 2 Mangoes (chopped)
• 1 cup sugar
• 1 cup water

Stir sugar and water over medium heat until sugar is dissolved. Bring mixture to a boil and then simmer for ten minutes to let the syrup thicken. Add mango chunks and bring to a boil. Simmer mixture for approximately 30 minutes or until the fruit is soft and breaking apart. Smash mango pieces into a pulp with a potato smasher and continue to simmer until the liquid has a thick syrup like texture. If mixture is allowed to simmer too long, it will turn into jam. Once syrup is ready, remove from heat and pour into a jar. Syrup can be refrigerated safely for up to two weeks.