Made with fresh or frozen mango and sweet honey, this delicious Honey Mango Syrup will be the star of your next cocktail. Use it to mix up summery, sweet and fresh drinks of all kinds, like from mango mocktails to tropical mixed drinks.
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About this Mango Syrup recipe
Summer is around the corner and I am amped for some summer produce. Even though mangoes don’t grow locally, they do grow in summer and make their way from Florida to my grocery store.
That’s when these multi-colored beauties are at their most flavorful, and boy are they juicy delicious. I want to savor that flavor as long as I can.
Thankfully, you can too, with the help of simple syrup. It’s a great way to preserve summer produce a little longer and serve it up into cocktails, lemonade and more.
This Honey Mango Syrup turns drinks into the ultimate summer refresher. Whether you mix it into honey mango lemonade or use it to make simple Italian soda, this is one syrup you won’t be able to get enough of.
More syrup recipes: Butterfly Pea Flower Syrup • Cucumber Syrup • Rhubarb Syrup • Banana Syrup • Orgeat Syrup
Why you’ll love this recipe
You’re going to love this mango syrup recipe — here’s what makes it special:
- It’s quick and easy to put together. You only need about 30 minutes.
- Three ingredients are all you need to make mango syrup.
- It tastes so fresh and summery and is delicious in all kinds of drinks. You might want to make a double batch!
Tools & equipment
You’ll need a few basic kitchen tools for this easy recipe. To make the syrup, make sure you have a saucepan, a spoon to stir the ingredients, and a fine mesh strainer *. You will also need some kind of airtight container to store the syrup.
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Ingredients
These everyday ingredients come together to make this mango syrup recipe. Here’s what you need:
- Diced mango: Can be frozen or fresh! Fresh is best, but frozen works very well.
- Honey: Local honey is always lovely to support local farmers and bees. But whatever you choose, make sure it’s pure honey with no corn syrup or other additives mixed in.
- Water: Whatever is in your tap or what you like to cook with is great!
Substitutions & variations
Other sweeteners: If you don’t want to use honey, you can use agave nectar * or even white sugar. I find maple syrup too strong, but you could use that too. Just make sure you stir until the sugar has dissolved. It’s easiest to do this while the mixture is warm.
Other flavors: You can mix in other fruits along with the mango syrup. Diced strawberries, peach slices or pineapple chunks would all be delicious pairings. Just make sure you are using about 2 cups of fruit per batch.
Instructions
Making a homemade mango syrup is quick and simple — let’s get started!
In a medium saucepan, cook the mango chunks and water over medium-high heat until it reaches a boil.
Reduce the heat to low then cook for 15 more minutes, stirring occasionally. Once the mango is pulpy, remove from heat.
Pour the cooked mango and water through a fine-mesh strainer *, then discard the mango pulp that is caught.
While the liquid is still hot, gently stir in the honey until the sugar dissolves, then set aside and let the mango simple syrup cool.
You can stash it in the refrigerator for later if you want. Store the honey mango syrup in a food-safe, airtight container for up to 2 weeks.
Tips & tricks
For the best results, keep these key tips in mind while making this mango syrup recipe:
- I highly recommend using fresh mango — it always gives the best flavor. However, frozen diced mango works just as well!
- Stir in the honey while the mixture is still warm to help it dissolve.
- Use the leftover pulp to make a blended drink like a smoothie or mango agua fresca.
Uses for Mango Syrup
Use mango syrup any time you’d use plain simple syrup in a drink. It brings all the tropical vacation vibes to whatever you mix it into!
- Cocktails: Use this syrup in rum and tequila drinks like a mango mojito or mango daiquiri.
- Mocktails: Stir it into honey mango lemonade or a French soda — especially fun for parties or kids’ drinks.
- Tea: Stir the syrup into iced green tea, black tea or even a squeeze of lemon and hot water for a quick, colorful twist on an iced tea, tea latte or herbal tonic.
FAQ
Absolutely! Frozen mango and fresh mango can be used interchangeably in this recipe.
Not at all! You can stir in plain granulated sugar or agave nectar instead of honey. Maple syrup would work too, but it can be a little strong.
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Honey Mango Syrup
ingredients
- 2 cups diced mango fresh or frozen
- 2 cups water
- 1½ cup honey
instructions
- First, make the honey mango syrup. In a medium saucepan, cook mango and water over medium heat until it reaches a boil.
- Reduce heat to low, and cook for 15 minutes more, stirring occasionally, until mango is pulpy. Remove from heat.
- Strain liquid through a fine-mesh strainer *. Discard the solids. While still warm, stir in the honey until dissolved. Let cool.
notes
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