Your eyes see a deep, vibrant purple sauce, so your brain immediately thinks blueberry. But lick a drop of this ambrosial syrup off a spoon, and your taste buds will scream tropical paradise!
If mangos and blueberries frolicking together in a fruity sauce doesn’t immediately click for you, let me break it down: they each bring their own personality to the pot. While blueberries offer more subtle sweetness with an undertone of acidity, mangos are known for their especially sweet flavor and floral notes.
If you’re unsure about how to break into a mango, you’re not alone. There are multiple methods, from squishing the slippery fruit through a glass to segmenting the flesh into a grid-like pattern. I suggest peeping this guide for all things selecting, slicing, and storing.
While the mango in this syrup certainly provides sweet, tropical notes, the blueberry’s rich hue and tartness are undeniably present and delicious.
Fresh blueberries and mango not at your fingertips? Frozen will do the trick.
Other than adding a little water and sugar to the mix, there’s not much to this recipe. It’s easy to prepare with just a few ingredients, and the beauty lies in its versatility.
Where might you choose to put it to good use?
Spike your favorite mocktail, cocktail, soda, kombucha, or sparkling water with a few dribbles of the stuff and you’ll dig how the deep magenta color comes to life. Pancakes, waffles, overnight oats, pastries, and ice cream are the obvious choices – but what about a savory idea?
I’m glad you asked.
Fresh fish and fruit make a delectable Hawaiian-style combo. I suggest reheating your homemade syrup in a small saucepot and whisking in a tablespoon of cold butter. If it’s a little too sweet for you, stir in a splash of apple cider vinegar or a few teaspoons of minced onion.
Pour that sumptuous sauce over seared ahi and call it a day. Actually, call me, so I can come over and lick the plate!Print
Mango and Blueberry Syrup
- Total Time: 50 minutes
- Yield: 1 cup (8 servings) 1x
Two flavorful fruits unite in this stunning mango and blueberry syrup that can be drizzled over pancakes or poured into pretty cocktails.
- 1 large ripe mango, peeled and finely chopped
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 3/4 cup water
- Add the mango, blueberries, sugar, and water to a medium-size saucepot and place on medium heat. Stir to combine. Bring to a boil and then reduce the heat to medium-low.
- Simmer, skimming any foam off the top and stirring occasionally, until the blueberries are broken down and the mixture has thickened, about 20 minutes.
- Remove the pot from the heat and allow the mixture to cool slightly at room temperature for about 20 minutes.
- Place a fine mesh sieve over a medium bowl and strain, pressing down on any solids with a spatula or spoon to extract as much flavor as possible.
- Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
This syrup will stay pourable in the fridge, but you can loosen it further by transferring it to a bowl and microwaving it on high for 15 seconds. Stir and check the temperature before microwaving for an additional 15 seconds if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Syrup
- Method: Stovetop
- Cuisine: Sauce
Keywords: mango, blueberry, syrup, sauce
Cooking By the Numbers…
Step 1 – Gather, Prep, and Measure Ingredients
Trim off one end of the mango so it sits upright on your cutting board. Using either a very sharp knife or a vegetable peeler, peel the skin away in strips. Working around the pit, slice off the fruit and then finely chop it. Become a master at prepping mango by reading our full tutorial!
There’s no need to puree the mango, as it will break down completely in the pot.
Rinse the blueberries, and discard any stems. Measure the sugar and water.
Step 2 – Boil and Simmer the Syrup
To a medium saucepot over medium-high heat, add the prepped fruit, sugar, and water.
Give the mixture a stir to combine the ingredients and then bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally and skimming off any foam that rises to the top. Continue to simmer for about 20 minutes, until the blueberries are mostly broken down and the liquid has thickened enough to coat a spoon and not immediately slide off the spoon.
Step 3 – Cool and Strain
Take the pot off the heat and allow the syrup to cool slightly at room temperature. This will take about 20 minutes.
Once cooled, you could add a splash of vanilla extract, which pairs well with all types of fruit syrups, or a squeeze of fresh lemon juice to balance out some of the sweetness.
For a tasty pancake or waffle topping that has some texture, don’t strain the fruit. You can serve this up immediately as is, if you like.
Otherwise, place a fine mesh sieve over a medium bowl and strain the syrup.
Using either a soft rubber spatula or the back of a spoon, press down on the solids to extract as much liquid as possible. Don’t forget to scrape the underside of the sieve as some of the thicker pulp will have collected there. You’ll be left with a completely smooth syrup in the bowl.
Either discard the mashed fruit you strained out, or reserve it for use in smoothies or yogurt parfaits. It would make a delicious addition to our mixed berry smoothie recipe!
Step 4 – Serve
Transfer the syrup to a jar or airtight container. You can store any leftovers in the refrigerator for up to 2 weeks.
The syrup will remain pourable in the fridge, but you can reheat it to make it extra loose for a finer drizzle.
To reheat the syrup when you’re ready to serve, microwave it on high for 15 second intervals until it’s runny. Just test to make sure it isn’t so hot that it will melt your ice cream or dissolve the ice in your drink, and allow it to cool for 5 minutes or so if necessary.
Serve it over ice cream or yogurt, as a topping for pancakes or waffles, or stir into drinks for a sweet, fruity boost.
To Strain or Not to Strain?
That is the question. I believe the best way to fully take advantage of this fruity nectar is to strain it so you’re left with a smooth liquid, but to each his own.
It’s glossy, yet thick enough to slowly glide down a mountain of gelato. I also like whisking a few tablespoons into a summery vinaigrette.
If you’re thinking of using this fruity syrup for a morning meal, I can see the advantages of leaving the liquid on the chunkier side. Pancakes are always my first pick, but if your plan is to pair the sauce with waffles, the soft cooked fruit will find a nice home in the crevices.
Where will you spread the love with this delicious homemade condiment? Do you have more suggestions for our full collection of fruity syrups? Share your serving ideas in the comments below!
Blueberries are one of the superstars of the super food category. Craving more delicious eats that feature these fruity little orbs? Give these recipes a try next:
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on October 11, 2014. Last updated on July 30, 2022.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”