MANGO SYRUP RECIPE
Mango syrup is perfect for pancakes, homemade sodas, or spooned over vanilla ice cream.
Provided by Renee Pottle
Categories Canning
Time 35m
Yield 2 pints
Number Of Ingredients 3
Steps:
- 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.
MANGO SORBET
This a great summer sorbet. Hope you enjoy this as much as my family.
Provided by Cindy Chaney
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 15m
Yield 12
Number Of Ingredients 3
Steps:
- Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
- Place in an ice cream maker. Freeze thoroughly.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.4 g, Sodium 2 mg, Sugar 10.3 g
MANGO WITH GINGER-MINT SYRUP
Steps:
- Bring water and sugar to a boil in a saucepan and cook until sugar is melted, stirring occasionally. Add the ginger and cook for 1 minute. Remove from the heat, stir in the mint and steep for 5 minutes. Place the mango in a bowl, strain the syrup mixture over the mango, cover, and let chill in the refrigerator for 30 minutes. Serve over ice cream or topped with vanilla yogurt.
MANGO FLAVORED SYRUP FOR SOFT DRINKS
Make and share this Mango Flavored Syrup for Soft Drinks recipe from Food.com.
Provided by Sharon123
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine chopped mango, sugar, vanilla extract and pinch salt in a food processor or blender. Puree fruit mixture, adding 2 tablespoons orange juice to loosen.
- Strain into small pitcher. Refrigerate until needed.
- Mix mango syrup with club soda or seltzer to desired strength for delicious flavored soft drink.
Nutrition Facts : Calories 187.1, Fat 0.2, Sodium 40, Carbohydrate 48, Fiber 1, Sugar 46.6, Protein 0.3
THREE-INGREDIENT MANGO SORBET
Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of their blender.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Yield Makes about 1 pint
Number Of Ingredients 3
Steps:
- Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
- Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.
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