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Preparation
4 hours
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Cooking
40 minutes
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Difficulty
Easy
Mango is a fruit with a natural sweetness, soft when ripe, often used as a dessert after meals. However, transforming mango into a beverage also creates a big surprise. So let’s get started in the kitchen with TasteVN to make this mango syrup!
Ingredients for Mango Syrup Serves 4
Mango 1 kg (2 fruits) Lemon juice 2 teaspoons Vanilla powder 2.5 gr (1 tube) Ice cubes a little Sugar 650 gr Salt a little
Tips for buying good mangoes
- When buying, choose mangoes with a uniformly yellow skin, smooth, not too rough or showing any tiny spots on the surface.
- Pressing on it should feel firm, heavy, not soft and particularly, the stem part should still be firm and not broken off.
- Additionally, you can also rely on the fragrance to choose. If you smell a pure, gentle fragrance, it is a sign that the mango ripened naturally; on the contrary, if you smell a strong chemical odor, you should absolutely not buy it.
How to make Mango Syrup
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Soak the mango
After cutting the mango, add 500g of sugar and mix well, then let it soak for 3 – 4 hours.
Tip:
- To avoid dirt falling into the mango while soaking, cover it with a lid or wrap it with a layer of plastic wrap.
- Depending on your taste, you can adjust the amount of sugar when soaking.
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Cook mango syrup
Once the sugar has dissolved, add all 500g of mango, 300ml of water, and 2.5g of vanilla powder (1 tube) into the pot on the stove and cook over high heat for 5 – 7 minutes.
When the mixture boils, reduce to medium heat and add a little salt, continue stirring for another 15 minutes, then season to taste and turn off the heat.
Tip: To ensure the syrup has a nice color and isn’t cloudy while cooking, skim off any foam that forms.
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Strain mango syrup
Then use a sieve to strain the mixture you just cooked to get the syrup, straining it one more time is recommended.
For the remaining pulp, return it to the pot, use a ladle to press it gently, then add 150g of sugar and 2 teaspoons of lemon juice, mix well and put it on the stove to cook over high heat for 5 – 7 minutes.
When the pulp boils, reduce to medium heat and continue cooking for another 7 – 10 minutes, then season to taste and turn off the heat.
Tip:To avoid having leftover mango fibers in the syrup after the second straining, you should use a clean cloth along with the sieve.
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Final product
Once all the ingredients are prepared, take a glass, add the mango jam, syrup, and a bit of ice, and enjoy. It’s super tempting, isn’t it?
The mango syrup has a bright yellow color, and the aroma of mango and vanilla wafts through the air, with a moderately sweet flavor and a chewy jam that is very enjoyable.
This drink will be a refreshing change to treat your esteemed guests or to reward yourself after a tiring day at work—it’s absolutely wonderful!
Tips for successfully making and storing mango syrup for a long time
- It is recommended to let the syrup cool before storing it in the refrigerator for about 12 – 14 days.
- When taking the syrup, use a clean spoon to make it last longer.
- To avoid the syrup absorbing odors, tightly close the lid after each use.
- With the mango pulp, you can utilize it to make jam as the recipe TasteVN has shared above.
Thus, the article above has provided everyone with a way to make mango syrup that is very nutritious, suitable as a refreshing drink to dispel the heat. Wishing you success!
*Refer to the images and recipe from the YouTube channel COOKING TODAY
