There is no shortage of recipes featuring Australian mangoes on this blog and here's another one to top it off before the end of their season. Save the pits and peels after you enjoy the mango flesh. Put the scraps in a large sealed plastic bag in the freezer and when you have about half a kilogram (a little over a pound) of it, use them to make the most delicious syrup for your drinks and desserts. No wastage.
Makes about 1 cup of syrup
INGREDIENTS
- 500g / 1 lb 2oz mango pits and peels
- rinds of 2 lemons
- 1 cup sugar
METHOD
- Place mango pits, peels and lemon rinds in a large mixing bowl. Toss to combine. Cover and let stand at room temperature for 4-5 hours, stirring every hour, until the sugar has completely dissolved and a syrupy sauce is formed.
- Strain the syrup using a mesh strainer over another large bowl, pressing the scraps gently with a spoon to extract as much syrup as possible.
- Discard the scraps and pour syrup into a clean glass bottle or jar with lid. Serve syrup over ice with soda water for a sparkling beverage or use as a cocktail ingredient. Drizzle over ice cream and yoghurt for a sweet treat. The syrup can be kept in the fridge for up to 2 weeks.
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