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Horizontal image of a glass jar filled with a dark purple sauce next to a spoon, fresh fruit, and a colorful napkin.

Mango and Blueberry Syrup

  • Author: Fanny Slater
  • 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


  1. 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.
  2. Simmer, skimming any foam off the top and stirring occasionally, until the blueberries are broken down and the mixture has thickened, about 20 minutes.
  3. Remove the pot from the heat and allow the mixture to cool slightly at room temperature for about 20 minutes. 
  4. 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.
  5. 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