Learn to make Mango Simple Syrup from scratch with just three ingredients in 30 minutes or less. This DIY Mango-infused syrup adds tropical fruit flavor to iced drinks, homemade cocktails, mocktails, matcha lattes, and more!
If mango is one of your favorite tropical fruits, you’ll love this fresh and flavorful mango simple syrup. It’s made with succulent fresh mango, sugar, and water -and that’s it! A splash of this simple syrup infusion is the best way to add your favorite fruit flavor to almost anything!
You should skip the store-bought mango syrup and make it from scratch because…
- It is made with THREE ingredients. You likely have sugar and H20 on hand, and the mango can be fresh or frozen.
- You can upgrade iced tea, lemonades, mixed drinks, and more with bold mango flavor.
- It’s delightful drizzled over pancakes, waffles, cottage cheese, Greek yogurt, and even ice cream!
Ready to learn how to make mango simple syrup? Get yourself a ripe, juicy mango, and let’s get started!
- Water – As sugar dissolves in hot water, it thickens into simple syrup. To reduce the risk of bacterial growth during storage and for the purest flavor, homemade simple syrups are best made with filtered or distilled water.
- Mango – It’s essential to use a good mango. Give the mango a gentle squeeze. Ripe mangos will give in slightly and feel soft but not mushy. If it’s rock hard, it’s not quite ready.
- Sugar – Granulated sugar or caster sugar work best, as the granules are tiny and dissolve quickly. You can also use brown sugar here. The added molasses in brown sugar adds sweet, caramel-like undertones. Keep in mind brown sugar will take a few extra minutes to dissolve.
👉 Recommended tools: You’ll need a small saucepan, a fine-mesh sieve to strain the mangos, and a sanitized glass jar or bottle for storage.
🥣 How to make (step-by-step photos)
1️⃣ Step One: Simmer until syrup thickens
Start by heating the water, mango, and sugar in a small saucepan over medium-high heat until the water begins to boil. Then lower the heat, bringing the mixture to a simmer, and cook until the sugar dissolves and the mango pieces start to cook down and liquefy.
2️⃣ Step Two: Strain syrup
Once the mixture thickens into a syrup, pour it through a fine mesh sieve to remove the pulp. To infuse even more mango flavor, use a cocktail muddler to extract juices from the pulp. Strain the extra juice and then add it to the syrup.
3️⃣ Step Three: Cool and store
Let the syrup cool, pour it into a sterilized glass jar or bottle, and refrigerate for up to two weeks. To freeze, pour the syrup into ice cube trays and freeze, then store the frozen cubes in a freezer-friendly bag for up to six months.
❔ Questions + quick tips
Store-bought mango syrups are made with natural and artificial flavoring, water, and sugar. This DIY mango syrup is made with water, sugar, and fresh mangos cooked into a thick, sticky syrup.
Starbucks offers a mango-dragonfruit base for “refreshers,” but the regular mango-flavored syrup was discontinued. Thankfully, this mango syrup recipe can recreate your favorite mango specialty drinks with the same great-tasting results, if not better!
Cut the mango in half length-wise, working around the pit. Then, take your paring knife and slice the fruit in each half into cubes without piercing the skin. Next, turn the mango half inside-out by pressing the skin outward, then carefully cut off the cubes that should now be sticking out.
Technically, yes -but it won’t have the same vibrant, fresh mango flavor. Add one teaspoon of mango extract for every cup of simple syrup made with a 1:1 sugar to water ratio.
Yes. Instead of fresh mango, you can use frozen mango. There’s no need to thaw either. Frozen mango will take another minute to cook down and release its juices.
Check out the ideas below for ways to personalize your mango simple syrup.
- Add additional tropical flavor – Make this fruit-infused simple syrup with a medley of tropical fruits. Try substituting half of the mango with fresh or frozen pineapple, passion fruit, dragonfruit, starfruit, guava, or kiwi.
- Spicy mango syrup – Give your sweet syrup a spicy kick by adding a quartered fresh jalapeno to the saucepan as the syrup simmers. Strain out the jalapeno pieces before storing.
🥤 Ways to use
Let’s start with drinks. Add a splash of mango syrup to thirst-quenchers like:
- Sparking Water & Club Soda
- Iced Tea, Lemonade, & Limeade
- Hot or Iced Mango Matcha Lattes (combine milk, syrup, & brewed matcha, and serve hot o over ice)
It also comes in handy in the kitchen. You can:
- Emulsify sweet mango syrup into homemade salad dressings and vinaigrettes.
- Drizzle over muffins, pancakes, waffles, crepes, yogurt, and oatmeal.
- Sweeten ice cream sundaes, homemade popsicles, and fruit smoothies.
🍹Mango simple syrup cocktails
Try one of these mango-flavored classic cocktails if you’re looking for ways to utilize mango syrup in mixed drinks.
- Mango Margaritas – Shake 1.5 ounces of tequila, 1/2 ounce triple sec, a splash of mango syrup, and the juice from 1-2 limes in a cocktail shaker with ice. Then, strain the mixture over fresh ice in a tall salt or sugar-rimmed glass.
- Mango Martinis – Add 2 ounces of mango-flavored vodka, 1 ounce of mango syrup, a splash of freshly squeezed lemon or lime juice, and ice to a cocktail shaker. Shake vigorously and strain into a chilled martini glass.
- Mango Mimosas – Top champagne or prosecco mimosas with mango syrup.
- Mango Mojito: Muddle mint leaves in a tall glass with 1 ounce of syrup, then add 1.5 ounces of white rum and stir. Fill the glass with ice and top with club soda.
🧊 How to store
Storing: After cooling, pour the infused syrup into a sanitized glass bottle or jar and store it in the fridge for up to 2 weeks.
Freezing: DIY fruit-infused syrups are great for gifting, and freezing is a great way to get a head start on the holidays. After cooling completely, store the syrup in a freezer-safe bottle or jar for up to 6 months.
Freezing in cubes: Pour into an ice cube tray and freeze, then transfer the frozen cubes of mango syrup to a freezer-friendly bag and freeze for up to 6 months. Check out our simple syrup freezing guide for more information on preserving simple syrup.
🍉 More fruit infused syrups
- Strawberry Simple Syrup
- Peach Simple Syrup
- Raspberry Simple Syrup
- Watermelon Simple Syrup
- Pear Simple Syrup
- Orange Simple Syrup
- Blueberry Simple Syrup
Mango Simple Syrup
- 1 Small Saucepan
- 1 fine mesh sieve
- 1 glass jar or bottle for storage
- 1/2 cup water filtered or distilled
- 1 cup mango cut into cubes
- 1 cup sugar
- Combine water, cut mango cubes, and sugar in a small saucepan, and heat over medium-high heat until the water begins to a boil (about 5 minutes).
- Reduce the heat to a simmer, and cook until the sugar dissolves and the mango begins to cook down and become liquid (about 5 more minutes).
- Once the mixture is cooked and thickens into a syrup, strain it through a fine mesh sieve to remove the pulp and reserve the mango syrup.
- To extract even more juice and flavor, use a cocktail muddler to muddle the removed pulp, and then strain once more. Add the extra juice to the syrup.
- Let cool completely, then pour the mango syrup into a glass storage container and store it in the refrigerator for up to two weeks. To freeze, pour mango syrup into ice cube trays and freeze, then keep the cubes frozen in a freezer-safe bag for up to six months