Fresh Mango Syrup Recipe (2024)

FAQs

How to preserve mangoes in syrup? ›

Freezing mangoes in simple syrup

Bring it to a boil, stirring constantly. Once the sugar is dissolved, set the syrup aside to cool. Slice the mangoes into chunks and place them in freezer-safe containers. Pour in the cooled syrup so it covers the mangoes (but don't fill the container all the way).

It's about as thick a pure maple syrup, may be a touch thinner. I wanted to just keep it simple, with just mango fruit, sugar, water and a bit of vanilla extract. There is a nice bonus that comes with making syrups with fresh fruit and it's the “meat” of the fruit that is left over after straining the syrup.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

Title. Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.

Put them in a zip lock bag or a regular plastic cover. Fold the cover and store in an air tight container. Keep this container in the fridge. The mangoes will be fresh for up to a year if stored like this.

Make a light syrup by dissolving 1 cup of sugar in 3 cups of hot water in a large saucepan or preserving pan. Bring to boil and then boil for a few minutes. This should be enough for several large jars. Note: you can adjust the sugar ratio to determine the strength of the syrup.

Shelf Life：12 months Storage method：Please keep in a cool and dry place.

A traditional syrup has a 1-to-1 ratio and will last for about a month with basic refrigeration. However, if you make a rich syrup by increasing the sugar to water ratio to 2-to-1, you can increase this time frame significantly. It can be expected to last for about six months in the fridge.

Sweets that pair perfectly with mango are coconut, cream, peach, pineapple, and banana. If you're looking to spice things up, you can also use mango in conjunction with lemon, lime, onion, and avocado.

Don't bring the water to a boil.

The water should be hot enough to dissolve the sugar completely, but you don't want to boil simple syrup for too long (or you'll end up with caramel).

How do you keep simple syrup from hardening? ›

Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.

By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Immediately remove from the heat source. Add flavor. If you are making infused simple syrups, this is the time to add the extra ingredients.

Watermelon, pineapple and mangoes are among a number of in-season fruits that should stay in your fruit bowl before being cut. “Tropical fruits are best to keep out of the fridge because they are quite sensitive to chill, so putting them in the fridge is going to affect their quality,” Parker tells SBS.

Yes, you can absolutely freeze mangoes. In fact, they are one of the fruits that freeze exceptionally well. To properly freeze a mango, wait until it's ripe and then follow the steps below: Peel the ripe mango and cut it into slices or cubes.

Prepare a light to medium syrup and bring to a boil. Peel and slice mangoes. Cook mango slices 2 minutes in boiling syrup. Pack hot slices into hot jars leaving ½ inch headspace.

Salting: Different methods are present for the preservation of food materials like heating, freezing etc. Chemical preservation techniques like salting is used for the preservation of raw mangoes and tamarind. The shelf life of the food is increased by salt and therefore can be used for longer duration.

Liquids used to can fruit

The sweet syrup doesn't preserve the fruit but helps the fruit maintain its shape, color and flavor.

All-time purée: For the purée, take firm yet ripe mangoes. Peel and chop them, blitz them in a food processor with sugar. Let it cool at room temperature, then transfer to airtight containers. Sugar acts as a preservative and allows you to scoop out the required portion once it is frozen.

Luckily, you can store peeled and sliced (or cubed) mangoes inside an airtight food storage container in the refrigerator for about a week. Just give your sliced or cubed mango a sniff before you eat it, as it may have gone bad.