mango simple syrup
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easy homemade mango syrup
Let the sugar do the work for you 🤝🏻
This is possibly the easiest way to make a fruit syrup that I’ve ever come across. Back when I was experimenting with Oleo saccharum, I wondered if the same process would work for fresh fruit. In the past I was cooking fruit with plain syrup, or using the juice of the fruit with sugar to create a final product that tasted ‘cooked’ or ‘stewed’.
To my delight, the same mechanism that creates oleo saccharum also works on fresh fruit, allowing you to preserve that fresh flavor and intensity.
Turns out, Koreans have been using this technique forever, referred to as Cheong, where they then turn the resulting sweet syrup into their favorite beverages. How neat.
Ingredients
4 mangos, sliced
300g of sugar
Yield: 250ml
Steps
Combine sliced mango and sugar into a container and store in the refrigerator for up to 72 hours, stirring and agitating daily to fully incorporate the sugar.
Strain out solids, store in your preferred container for up to 2 weeks.
