This simple Mango Syrup recipe is the perfect flavor to add a tropical vibe to pancakes, cocktails, sodas, ice cream, desserts, and much more. This fruit syrup comes together in just minutes and all you’ll need is mango, sugar, and a touch of vanilla.
This super simple Mango Syrup is ready in minutes and so versatile!
Add it to desserts (try it on cheesecake!), ice cream, drinks such as coffee or cocktails. Drizzle it on waffles, French toast or pancakes. It's a tropical pancake syrup that you're going to love.
Flavored syrups make some amazing drinks, but buying a premade syrup (Monin, Toriano etc...) in the store is not always the best option. They often contain too much sugar and chemicals to keep them shelf-stable.
That’s why I love making my own fruit simple syrups right at home! The process is easy and a fruity sweet nectar comes together in minutes making it great in a pinch. Be sure to try Raspberry Syrup, Peach Syrup and Strawberry Syrup too.
For this mango syrup, I used fresh mango (frozen works too!) with a touch of vanilla.
The sweet and refreshing taste of mango is the perfect addition to sodas and cocktails. It also makes a great topping for pancakes, oatmeal, and tastes divine drizzled on top of vanilla ice cream.
Why You'll Love This Recipe
It uses simple and fresh ingredients without any chemicals you may find in store-bought versions.
You can use fresh mango or frozen mango which makes it easy to make year-round.
It's a great alternative to maple syrup.
It can be used as a topping, or in many different drinks or smoothies.
This mango simple syrup makes a perfect gift to bring to a summer party when poured into a pretty jar and tied with a pretty label.
It stays fresh for two weeks in the fridge.
- Mango - You can use frozen or fresh for this recipe.
- White Granulated Sugar - Gives additional sweet flavor that compliments the sweet flavor of mango.
- Water - Helps to thin out the mixture and turns it into a syrup.
- Vanilla Extract - Adds a hint of vanilla flavor that pairs well with mango.
Step By Step Tutorial
Wondering how to make mango simple syrup? Read on!
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare the mango: Remove the skin from the mango and chop it into small pieces before adding it to a pot. You can squeeze the pit and peel to get out any excess juices, but then discard the pit and peel.
Heat the mango syrup ingredients: Add all ingredients to a pot.
Stir it together, bring to a boil, then reduce the heat and simmer for 10 minutes, until the mango breaks down.
Strain and cool: Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the mango into the strainer to extract as much mango syrup as possible.
Allow the mixture to cool, then stir in the vanilla and pour into a jar or bottle. Cool and let chill in the fridge.
The syrup will thicken when it cools.
If you’re using frozen mango, make sure it is thawed completely. This will help it break down better when it’s heated in the pan.
Once broken down, the syrup will be VERY hot, so make sure it’s cooled enough to add to a jar to prevent it from splashing.
It’s a good idea to make sure your jars are completely sanitized before adding to the jar. This will help prevent any bacteria from forming. Running them through the dishwasher works well.
Because mango is fibrous, it may need to be strained twice to create a syrup consistency.
Use your mango pancake syrup on... pancakes, waffles, French toast...
Try it on oatmeal, yogurt, ice cream, cheesecake, cake, coffee, sodas, milkshakes, smoothies, and much more!
Use it to flavor homemade iced tea, or add to Berry Iced Tea.
Add some to the mix when making Blueberry Yogurt Popsicles for a fun mango-flavored twist.
Drizzle it into your favorite Yogurt Parfait for sweet fruit flavor.
Use it in place of maple syrup on a stack of Fluffy Vegan Waffles.
Give this mango syrup some fresh herb taste by steeping it with basil, thyme, rosemary, or fresh mint.
Make a mixed fruit syrup by adding some of your favorite berries.
Mango syrup goes great with a dash of ground cinnamon or ginger.
To Make Gluten Free: This fruit syrup recipe is naturally gluten-free if followed correctly.
To Make It Vegan: This mango syrup recipe is naturally vegan if followed correctly.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: Mango syrup can be stored in a sanitized glass jar or bottle in the fridge for up to 2 weeks.
Freezing: Freezing fresh fruit syrups is not recommended as the flavor will change when defrosted.
What is mango syrup made of?
Most storebought mango syrups contain a sweetener and mango flavoring. This recipe uses fresh mango, sugar, water, and vanilla.
Where can I buy mango syrup?
You can buy it straight from coffee shops or online (Monin, Toriano etc), however, there is a big flavor difference between fresh and artificial mango flavor.
How long does mango syrup last?
This fruit syrup will last 2 weeks in the fridge. You’ll want to make sure your bottle is sanitized to keep it from forming bacteria.
More Mango Recipes
I hope you love this simple mango syrup recipe as much as we do! Be sure to check out these other ideas too.
- 1 ½ cups (190g) mango fresh or frozen (approx 2 mangoes)
- 1 cup (200g) white granulated sugar
- ¾ cup (180ml) water
- 1 teaspoon vanilla extract
- Chop the mango flesh up and add it, along with the sugar and water to a pot. Squeeze any extra juice from the mango pit and peel into the pot too, but then discard the pit and peels.
- Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the mango breaks down.
- Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the mango into the strainer to extract as much mango syrup as possible.
- Pour the mango syrup back into the pot and heat for a further 5 minutes to reduce slightly. Sitr in the vanilla.
- Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
- Tip: save the leftover mango pulp and serve on pancakes, ice cream, yogurt etc...
- If you’re using frozen mango, make sure it is thawed completely. This will help it break down better when it’s heated in the pan.
- Once broken down, the syrup will be VERY hot, so make sure it’s cooled enough to add to a jar to prevent it from splashing.
- It’s a good idea to make sure your jars are completely sanitized before adding to the jar. This will help prevent any bacteria from forming.
- Because mango is fibrous, it may need to be strained twice to create a syrup consistency.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.