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