Turn ripe, luscious mangoes into syrup and enjoy all year long.
I love mangoes, but there are very few mango canning recipes out there except for chutney and salsa. The thought of tangy mango syrup on my pancakes all winter appeals to me though, so I developed this recipe from a mango sauce recipe. Mangoes are pretty high in both pectin and acid, making this syrup super simple to make too.
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- 4 large, ripe mangoes
- 3½ cups sugar (approx.)
- 3 Tbsp lime juice
- Peel and cut up mangoes.
- In a large Dutch oven, cook the mangoes in a little water until they are soft, then puree in the blender.
- Measure the puree (I had 3½ cups of puree) and return to the Dutch oven. Add an equal amount of sugar and about 3 Tbsp (or one Tbsp per cup of puree) of lime juice.
- Stir the sugar/mango mixture until the sugar melts, but first……TIP (this will save you much frustration and mess) take a stick of butter and just rub it along the inside lip of the Dutch oven. The butter fat will keep the syrup from boiling over.
- Bring the mixture to a boil, and stir often until it almost reaches the gelling point. This will happen very quickly, it took me less than 10 minutes. This is because mangoes are naturally full of fiber and adding heat causes those fibers to set (gel) rather quickly.
- Remove the mixture from heat, stir and skim off the foam. Pour into ½ or 1 pint jars (I used ¾ pint jars here, but they aren’t always easy to find). Leave about ½ inch of headroom.
- Wipe the jar rims with a moistened paper towel and put on the two-piece lids.
- Bring water to a boil in a water bath canner, add the syrup jars (using the little basket that keeps the jars off the bottom of the canner), make sure that they are covered with 1-2 inches of water and bring back to a boil. Reduce heat somewhat (you still want it to be boiling though) and process for 15 minutes.
- Remove the jars and set on a towel on the counter top to cool.
If you find that the syrup isn’t as runny as you like (which may happen since it gels so quickly), gently heat the syrup with a little bit of water before serving. It will still be delightful. Or use over-set syrup as jam or cake filling.
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I made this syrup to put on pancakes. It was SO good. My family loved it. I added more lime juice than it called for. It was perfect. Thank you for sharing!
Cindy, glad you all enjoyed it!
Renee
Would you please tell me the shelf life of this mango syrup as I’m making it to send to my mother in a different state. I’m
Assuming that it is cupboard storage stable ?
I’m in Queensland Australia
Oh my goodness Sue, so sorry for the response delay. Not sure how this got lost in pile!
Anyway, if processed correctly, the syrup should be shelf stable just like jam. Best used within a year, but still good after two.