Fresh Mango Syrup Recipe

Photograph: Vicky Wasik

Why It Works

  • Mango pits and peels contain enough water to dissolve up to half their weight in sugar, imparting a strong flavor and vivid color without any added juice, flavoring, or dye.
  • A citrus rind helps balance the creamy sweetness of the mango syrup.
  • Nonreactive equipment keeps the syrup's flavor clean and fresh.

This no-cook syrup has a light and fragrant mango flavor. Strips of fresh mango peel add a hint of piney aroma, while sour lemon or lime rind cuts through the mango's natural sweetness. Use plain white sugar for the most neutral flavor, or add dimension with a raw or semi-refined sugar such as jaggery, turbinado, or even palm sugar.

Recipe Facts

Active: 10 mins
Total: 4 hrs
Makes: 1 cup

Rate & Comment


  • 16 ounces (453g) mango pits and peels, from 4 to 8 mangos depending on type and size
  • 1 lemon rind, juice and zest reserved for another project (about 2 ounces; 55g)
  • 8 ounces plain white sugar, or a raw to semi-refined sugar such as jaggery, turbinado, or palm (about 1 heaping cup; 225g)


  1. Combine mango pits and peels with the lemon rind and sugar in a large glass, ceramic, or stainless steel mixing bowl. Toss to combine, then cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 4 hours. Alternatively, cover bowl and set out overnight (between 8 and 12 hours) for same result.

  2. Transfer to a stainless steel strainer set over a nonreactive bowl, pressing gently on the peels and pits with a flexible spatula in order to extract as much syrup as possible. Refrigerate syrup for up to 2 weeks in a glass bottle or half-pint jar. Serve over ice with club soda as a sparkling beverage, or use in place of lemon syrup in recipes such as lemon chantilly, candied pistachios, and lemon poppyseed dressing.

Special equipment

Flexible spatula, non-reactive sieve

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