Adam Liaw's mango scrap syrup

This mango syrup is the perfect no-waste recipe to ensure you get the most of your mangoes – pit and peels included! Combine with soda water for a fruity drink, or use in place of lemon syrup in desserts to add fresh mango flavour.

Credit: Tammi Kwok

• makes

  1

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 455 g mango pits and peels
• 55 g lemon rind
• 230 g white sugar

Resting time: 4 hours

Instructions

1. Combine the mango pits, peels, lemon rind and sugar in a large glass, ceramic, or stainless steel mixing bowl. Toss to combine, then cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 4 hours. Alternatively, cover the bowl and allow to stand overnight (8-12 hours) for the same result.
   
2. Strain the syrup using a stainless steel mesh strainer set over a non-reactive bowl, pressing gently on the fruit peels with a spatula to extract as much syrup as possible. Refrigerate the syrup for up to 2 weeks in a glass bottle, or 240 ml jar. Serve over ice with soda water as a sparkling beverage, or use in recipes where you would use lemon syrup.

Note

• 455g mango pits is the equivalent to around 4-8 mangoes, depending on size and type. This quantity of rind is from around 1 lemon. Reserve the juice and zest from your lemon for another use! The sugar can be substituted for raw, or semi-refined, if you like.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.