Mango Syrup Recipe

I always keep a batch of this vibrant mango syrup in the fridge because it makes busy mornings feel special. This easy mango syrup recipe delivers a truly luxurious texture and a burst of bright, golden color that brightens up any plate.

While standard fruit syrups are good, this particular version is elevated with a warm cardamom-ginger infusion. The exotic spices transform it from standard to truly memorable. It’s surprisingly simple to prepare and far superior to store-bought options, perfect for making ahead for weekend brunches or quick, healthy meals. This family-friendly condiment focuses on simple techniques to get a rich flavor.

Ingredients

400 grams (14 oz) Ripe Mango Puree

Use very ripe, sweet mangoes (such as Ataulfo or Honey mangoes) to create the puree. Ensure the puree is smooth; you can pass it through a fine-mesh sieve for an extra-smooth consistency if desired. This is the base of the syrup, so choose mangoes that have a strong, sweet flavor. For best results in this mango syrup recipe, I use frozen mango chunks when fresh ones aren’t available, just be sure to thaw them first.

200 grams (1 cup) Granulated Sugar

The sugar dissolves with water to create the syrup base, providing sweetness and body. Granulated sugar is best here for a clear, clean flavor; avoid brown sugar as it will mask the mango notes. This quantity provides the ideal balance without making the syrup overly sweet or thick.

120 milliliters (1/2 cup) Filtered Water

Used to dissolve the sugar and create the simple syrup consistency before adding the fruit puree. Filtered water ensures the purest flavor profile for the syrup. Do not add extra water, or the syrup may take too long to thicken during simmering.

8 Green Cardamom Pods, lightly crushed

Cardamom provides a warm, slightly floral, and spicy note that pairs beautifully with the tropical mango. Lightly crushing the pods helps release the essential oils for a deeper flavor infusion. This unique spice blend sets this recipe apart from standard mango syrups, making it a truly special homemade treat.

2.5 centimeters (1 inch) piece Fresh Ginger, peeled and thinly sliced

Fresh ginger adds a zesty, sharp heat that cuts through the richness of the mango and sweetness of the sugar. Thinly slicing the ginger allows for quick and effective flavor extraction during the steeping process. Use fresh ginger for the best results; ground ginger will not provide the same depth of flavor.

5 milliliters (1 teaspoon) Fresh Lime Juice

The lime juice adds brightness and a touch of necessary acid to balance the sweetness of the syrup. It also helps preserve the vibrant color of the mango during cooking. Wait until the end to add the lime juice, as cooking citrus juice can make it slightly bitter.

Optional Garnish: 1/4 teaspoon lime zest, finely grated, and 1 small fresh mint leaf

The zest provides a final burst of fresh aroma just before serving. The mint leaf adds a pop of contrasting color and freshness, enhancing the presentation. Use these elements right before serving to keep them vibrant and aromatic.

Instructions

1. Prepare the Mango Puree:

Peel about 2 large ripe mangoes, remove the pits, and blend the flesh until completely smooth. For an extra-silky consistency, pass the puree through a fine-mesh sieve to catch any fibers. Measure out exactly 400 grams (14 ounces) of the puree to ensure proper proportions with the other ingredients in this mango syrup recipe.

2. Create the Spiced Simple Syrup:

In a medium saucepan, combine the granulated sugar, filtered water, crushed green cardamom pods, and sliced ginger. Stir gently over medium heat until the sugar fully dissolves, forming a clear simple syrup. Do not allow it to boil rapidly at this stage; a slow, steady heat is best for dissolving the sugar crystals.

3. Simmer and Thicken:

Bring the mixture to a gentle simmer, then add the prepared mango puree to the saucepan. Continue to simmer over low to medium heat, stirring occasionally, for 10-15 minutes, or until the syrup thickens. The syrup will be pourable but noticeably thicker and more viscous; remember, it will thicken significantly more as it cools.

4. Infuse for Maximum Flavor:

Remove the saucepan from the heat and allow the cardamom and ginger to steep in the hot syrup. Let it sit for at least 30 minutes to an hour; this steeping time is critical for achieving the full flavor profile. For a stronger spice flavor, you can let it steep longer or even overnight, then strain cold.

5. Strain and Finish:

Carefully strain the syrup through a fine-mesh sieve into a clean bowl or jar. Press down firmly on the solids (cardamom pods, ginger slices) to extract all of the infused liquid and flavor before discarding them. Once strained, stir in the fresh lime juice for brightness.

6. Cool and Store:

Allow the syrup to cool completely to room temperature before transferring it to an airtight container. Store the cooled homemade mango syrup recipe in the refrigerator where it will keep well for 2-3 weeks. For best results, store in a glass jar to maintain freshness and prevent flavor absorption from plastic containers.

What to Serve with Cardamom-Ginger Mango Syrup

The tropical and spicy notes make this mango syrup recipe perfect for more than just breakfast. The vibrant color and complex flavor add a premium touch to many easy dinner ideas and desserts.

• For Breakfast and Brunch: Drizzle generously over buttermilk pancakes, waffles, French toast, or plain Greek yogurt. It’s also delicious mixed into oatmeal or as a topping for fresh fruit salad.
• For Drinks: Use it as a base for sparkling water, a mango lassi, or in cocktails like a mango margarita or spiced daiquiri. It adds great flavor to high-protein shakes as well.
• For Desserts: Use it as a topping for vanilla ice cream, cheesecake, panna cotta, or a simple pound cake. It pairs exceptionally well with coconut-based desserts.
• For Savory Dishes: Serve alongside grilled chicken or pork chops as a bright, sweet-spicy counterpoint. A little drizzle over roasted vegetables can add a new dimension of flavor.

Tips for Creating the Best Spiced Syrup

Here are a few essential tips to ensure your mango syrup recipe turns out perfect every time, whether you are making it for easy meal prep or for guests.

• Choose the Ripest Mangoes: Use the ripest mangoes possible for the most intense and natural sweetness. Avoid green or firm mangoes, as they lack flavor and require more added sugar.
• Do Not Skip Steeping: The steeping process allows the cardamom and ginger flavors to fully bloom in the syrup. This step is critical for developing the unique flavor profile that sets this mango syrup apart.
• Adjust Consistency: A longer simmer yields a thicker syrup, while a shorter simmer keeps it runnier. Remember that the syrup will continue to thicken significantly as it cools.
• Strain Well: For a perfectly smooth texture, ensure you strain the syrup well after steeping, pressing down on the solids to extract all flavor. Use a fine-mesh sieve or even cheesecloth if you want it extra clear.
• Scaling and Storage: This recipe can easily be doubled or tripled for large batch meal prep or gifting. Store it in clean, sterilized glass jars to keep it fresh and prevent flavor absorption from plastic.

FAQs

Can I use frozen mangoes instead of fresh?

Yes, you can. Be sure to thaw them completely first and drain any excess water before pureeing to maintain the proper consistency and flavor intensity. The flavor of frozen mangoes can be slightly less vibrant than fresh, so choose a high-quality organic brand if possible.

How long does homemade mango syrup last?

When stored in an airtight container in the refrigerator, this homemade mango syrup lasts for about 2-3 weeks. For long-term storage, you can freeze it in small portions for up to 3 months; just thaw it overnight in the fridge.

Why didn’t my mango syrup thicken?

This usually happens if the simmering stage was too short or if too much water was added initially. Simmer over low heat for a little longer, checking the consistency every few minutes. Remember it will thicken significantly as it cools, so avoid overcooking it in the pan.

Can I make this mango syrup recipe spicier?

For extra heat, add a pinch of cayenne pepper or a small, fresh chili (like a bird’s eye chili) along with the ginger during the simmering stage. Remove the chili when you strain the syrup to control the heat level.

Can I make this recipe low-sugar?

Yes, you can reduce the sugar. However, sugar helps preserve the syrup and provides the texture. If you significantly reduce the amount, the syrup will be thinner and have a shorter shelf life (about 1 week in the fridge). I recommend replacing up to 25% of the sugar with a natural sweetener like erythritol or monk fruit for a healthier option.

Can I make this syrup without ginger or cardamom?

Yes, if you don’t like ginger, you can simply omit it. However, the unique flavor profile of this mango syrup recipe comes from the combination of cardamom and ginger, so omitting one will change the final result significantly. You can substitute a different spice like star anise or cinnamon for variation.

Conclusion

This easy mango syrup recipe brings a vibrant, tropical flavor to your kitchen with minimal effort. I keep a batch in the fridge to elevate simple breakfasts and quick desserts. Save this recipe on Pinterest so you can easily find it for your next family brunch!

Print