Mango and Blueberry Syrup
Blueberry’s also abound throughout the spring and summer (depends on variety) and are found anywhere that has acidic soil – particular in areas that have pine forests (the needles are acidic). These berries make excellent syrups and jams. The addition of mango gives this recipe and extra little bite and makes it perfect for both traditional “syrup” food such as pancakes and crepes, but also makes a great sauce for pork and lamb.
Servings Prep Time
2cups 10minutes
Cook Time
20minutes
Servings Prep Time
2cups 10minutes
Cook Time
20minutes
Ingredients
  • 1/2cup granulated Sugar
  • 1cup fresh Blueberries
  • 1 Mangopeeled, seeded, and pureed
  • cup ¾Water
Instructions
  1. Remove skin and seed from mango. Cut into small chunks and puree in a food processor or blender.
  2. In a small, heavy saucepan combine sugar, blueberries, mango puree, and water. Set heat to medium and bring mixture to a boil. Reduce temperature to low and simmer for 15 minutes. Skim foam during the cooking process.
  3. Remove from heat and let cool. Transfer to airtight container and store in refrigerator for up to 2 weeks.
Recipe Notes

Like mangoes? Find more mango ideas now.
 Homemade Blueberry and Mango Syrup