Mangolimesyrup Recipes

MANGO LIME SYRUP

Mango Lime Syrup image

A yummy tropical syrup that can be poured over ice cream or cakes, or add club soda or your favorite mixer for a delightful drink!

Provided by Sharon123

Categories Beverages

Time 45m

Yield 1 3/4 cups

Number Of Ingredients 4

Ingredients

4 cups ripe mangoes, chopped (about 2 one pound mangoes)
3/4 cup sugar
1/2 cup water
2 tablespoons fresh lime juice (to taste)

Steps:

Pulse mangoes in a food processor until finely chopped.
Bring mangoes, sugar, and water to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, covered, stirring occasionally, until mangoes are very soft, about 30 minutes. Stir in lime juice and strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered.

MANGO LIME SYRUP

Mango Lime Syrup image

Categories Sauce Food Processor Quick & Easy Lime Mango Summer Chill Simmer Gourmet

Yield Makes about 1 3/4 cups

Number Of Ingredients 4

Ingredients

4 cups chopped ripe mango, from 2 (1-pound) mangoes
3/4 cup sugar
1/2 cup water
2 tablespoons fresh lime juice, or to taste

Steps:

Pulse mangoes in a food processor until finely chopped.
Bring mangoes, sugar, and water to a boil in a heavy medium saucepan, stirring until sugar is dissolved. Reduce heat and simmer, covered, stirring occasionally, until mangoes are very soft, about 30 minutes. Stir in lime juice and strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Cool, then chill, covered.

MANGO SYRUP RECIPE

Mango Syrup Recipe image

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

Ingredients

4 large, ripe mangoes
3½ cups sugar (approx.)
3 Tbsp lime juice

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.

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