This no-cook syrup has a light and fragrant mango flavor. Strips of fresh mango peel add a hint of piney aroma, while sour lemon or lime rind cuts through the mango's natural sweetness.
Mango pits and peels contain enough water to dissolve up to half their weight in sugar, imparting a strong flavor and vivid color without any added juice, flavoring, or dye.Nonreactive equipment keeps the syrup's flavor clean and fresh.Twitter
; folks who have the time and curiosity to tinker with my recipes and share their results. Sometimes these interactions illustrate the risks of cavalier substitution, but just as often they prove how imaginatively recipes can adapt and grow once they're released into the wild., for example. In the original recipe, I use sugar and a little patience to extract residual lemon juice and essential oils from lemon carcasses to make a no-cook syrup without any added water.
It seems obvious in retrospect: mango pits are a"waste" product loaded with moisture, but I'd never considered handling them the same way as I do . So when mango season rolled around, that idea shot to the top of my to-do list. My first attempt with mango pits was a fantastic proof of concept, producing a syrup so thick and mellow it bordered on creamy. Round two saw it much improved thanks to the inclusion of mango skins and their piney aroma.
Ultimately, I found that for every pound of assorted mango pits and peels, I needed a quartered lemon or lime carcass along with a half-pound of sugar. I like plain white sugar to create a more neutral syrup, but palm sugar would be a natural choice for those inclined to bring some smoky complexity to the mix. With those ingredients all sussed out, the method is simple.
When the sugar disappears into a syrupy sauce, transfer the mango- and citrus-waste to a non-reactive sieve and let the syrup drain into a bowl. Press and smash the mixture with a spatula to release any syrup trapped in the peels and rinds. The recipe should yield about a cup of syrup, although the specifics will vary depending on the juiciness of the fruit itself and how thoroughly it's drained in the end.
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