This delightfully yummy mango syrup can be made in two ways. You can either chop the mangoes into chunks and make the syrup. Then strain the mixture and use the chunks as a jam and store the syrup separately for pancakes and ice creams. If you like a thick syrup, you can blend the mangoes in a mixer and make the syrup and use it without straining. Do as you please.
Ingredients: 1 Large Mango 1 cup sugar 2 cups water
For a thick and smooth sauce like syrup, blend the mangoes in a mixer with water. For a thin syrup, just mix the cut-up mangoes and water in a sauce pan.
Add sugar and boil the mixture just until the sugar dissolves.
If you have used chunks, strain the mixture and reserve the chunks. It can be stored in an airtight jar and used as a jam or topping for pancakes.
Store the syrup in a jar. It will stay fresh in the refrigerator for upto two weeks.
Serve fresh on pancakes topped with the chopped fresh mangoes or reserved mango jam and whipped cream.