This homemade Mango Syrup is an easy way to add tropical mango flavor to everything from iced tea and lemonade to cocktails and desserts. It's made with just a few simple ingredients and tastes much better than store-bought syrup.
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Every time I share a recipe featuring mango, I proclaim it to be an underrated fruit. I still believe this to be true (except in my household where we eat several mangoes per week).
But now that
While I'm a fresh mango lover, I also love the idea of having a mango syrup on hand to flavor coffee, tea, and so much more.
This easy simple syrup recipe lets you add mango flavor to pretty much anything you want!
❤️ Why this recipe works
Simple for pure mango flavor: this recipe uses only 3 ingredients, which makes it very easy to make and ensures the fresh mango flavor will be very prominent.
Fresh mango can be replaced with frozen: if you can't find fresh mango, you can easily replace it with frozen mango (thawed and drained).
Easy enough for anyone to make: whether or not you've made homemade simple syrup before, this is incredibly easy and anyone can do it (and just a warning that once you make it, you're going to want to experiment with all kinds of simple syrup flavors!)
Keeps fresh for about a month: when stored properly (in an airtight container in the fridge), this mango syrup should keep fresh for about a month, which means you can easily add mango flavor to your drinks, desserts, and more any time you get a craving.
🗒 Ingredients
These are the only ingredients you need to make your own mango syrup (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Water
- Granulated sugar
- Diced mango: I recommend fresh, but you can also use frozen mango that's been thawed and drained of excess liquid
🥭 Recipe tips
- Make sure your mango is super fresh for the best flavor. An underripe mango will make the syrup flavor a little duller.
- If using frozen mango, be sure to let it thaw and then drain off the excess liquid, otherwise your syrup may get watered down.
- When straining the mango chunks from the syrup, be sure to press down on it with a wooden spoon or spatula as the mango is likely holding a lot of liquid.
- The syrup will thicken as it simmers, but remember that it will continue to thicken as it cools.
- I like to strain my syrup into a bowl and then pour it into a mason jar to store it.
- Let the syrup cool completely before using.
🥤 How to use
There are SO many ways to use this mango syrup. Here are a few of my favorites:
- Mango cocktails: shake it into all kinds of cocktails like margaritas, martinis, vodka sodas, gin spritzes, or even white wine sangria. You could use mango syrup instead of mango puree in a mango jalapeño margarita drink.
- Starbucks Iced Mango Cream Matcha: mango syrup is used in a couple of
Starbucks ' spring 2026 drinks this matcha drink is fabulous!
- Starbucks Iced Mango Chai: this is another one of
Starbucks ' spring 2026 drinks featuring mango syrup in a delicious cold foam.
- Coffee addition: you can add a splash of the syrup to lattes, iced coffee, or cold brew for a fruity, sweet flavor that makes your coffee almost tropical.
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- Tea addition: It's also a delicious addition to hot black tea, iced green tea, or most herbal teas.
- Homemade soda: mix the syrup with seltzer for an easy, refreshing mango soda.
- Lemonade enhancer: you can also drizzle a little into homemade lemonade (or limeade) to make mango lemonade.
- Pancake, waffle, and french toast topping: mango syrup is also perfect for brunch dishes and adds some sweet tropical flavor. Sprinkle on some shredded coconut to enhance this flavor even more. It would be absolutely perfect on this Hawaiian Roll French Toast.
- Yogurt or oatmeal drizzle: swirl a spoonful of syrup into Greek yogurt bowls, overnight oats, or baked oatmeal.
- Ice cream topping: it's especially yummy on vanilla or coconut ice cream.
- Salad dressing ingredient: whisk it into vinaigrettes with olive oil (or coconut oil) and lime juice for a bright, fruity tropical salad dressing. It would be yummy drizzled over this mango feta salad.
- Granita or shaved ice flavor: freeze the syrup with water and a little lime juice for a refreshing, icy dessert. You could even use it as the sweetener in my mango popsicles.
- Frosting flavor: add a bit to homemade buttercream for a tropical fruity frosting that's great for cupcakes or vanilla cakes.
- Cake moistener: brush a thin layer onto cooled cake layers for extra moistness and flavor.
- Add to fruit salad: toss the syrup with fresh fruit (especially berries, pineapple, and kiwi) for a glossy, lightly sweet coating.
- Meat glaze: brush onto grilled chicken, shrimp, or salmon with a little lime and chili for a sweet and savory flavor.
⏲️ How to store
I recommend storing the mango syrup in a glass jar, though you can use any bowl or container that can be closed airtight.
The syrup should stay fresh for about a month when kept in an airtight container in the fridge.
Did you know you can also freeze simple syrup? I recommend pouring any leftover syrup into ice cube trays to freeze and then storing the syrup cubes in a large freezer-safe bag.
When ready to use, remove from freezer and thaw. The frozen syrup should keep for 3-4 months.
Or add the frozen cubes to your drinks and cocktails!
🎉 Flavor variations
I love how simple and "pure" this mango syrup is, but since the fruit goes well with so many other flavors, there are lots of ways you can make this syrup!
Here are some ideas:
- After straining the syrup, stir in some freshly squeezed lime juice.
- While syrup is simmering, add a pinch of chili powder for a little kick.
- Add diced jalapeño to simmering syrup for another kind of heat.
- Add some fresh ginger slices to simmering syrup.
- Stir in some coconut extract (after straining) or replace ¼ cup of the water with coconut milk.
- Stir vanilla extract in after straining the mango out of the syrup.
- Add fresh mint or basil leaves to syrup after simmering and allow mixture to steep for 15 minutes.
- Stir in some passionfruit puree after straining.
- Swap half the diced mango for diced pineapple.
🛍️ Where to purchase
Of course, I highly recommend making this easy syrup! But if you don't have time or want a shelf stable bottle, here are some options for purchasing:
Be sure to check out my full collection of simple syrups and let me know what flavor you'd like to see next!
In the meantime, have fun adding mango flavor to everything you can think of!
📖 Recipe
Mango Syrup
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Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 cup diced mango (if using frozen, thaw first and drain off extra liquid)
Instructions
- Put water, sugar, and diced mango in a medium saucepan and bring to a boil.
- Once boiling, lower heat and let mixture simmer for about 15 minutes until mangos are softening and mixture has thickened (it will continue to thicken as it cools).
- Strain syrup into a bowl, pressing down on the mango with a wooden spoon or spatula to extract as much juice as possible.
- Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using.
Notes
- When properly stored in an airtight container, syrup should keep fresh in fridge for about one month.
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