Honey Mango Syrup
This Honey Mango Syrup is a sweet and tropical twist perfect for summer drinks, pancakes, or desserts. Made with fresh, juicy mangoes and a touch of golden honey, it’s rich, fruity, and naturally sweetened.
Servings 12 servings
Calories 129kcal
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
Extra syrup? Store the honey mango syrup in a food-safe, airtight container for up to 2 weeks.
Other sweetener options: Instead of using honey, you can use agave nectar or even white sugar. Just make sure you stir until the sugar has dissolved.
Nutrition
Serving: 1ounce | Calories: 129kcal | Carbohydrates: 35g | Protein: 0.1g | Sodium: 4mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 35g | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.2mg
