Best 8 Mango Pear Syrup Recipes

MANGO PEAR SYRUP

Steps:

• Blend all ingredients together in a blender until smooth.
• Heat in a pan on low heat while continually stirring until reaching a boil.
• Immediately remove from heat and serve on your favorite pancakes or waffles. We serve this on our Waffles Perfect.

PEAR-MANGO SALSA

Steps:

• Place tomatoes, mango, onion, Asian pear, banana pepper, jalapeno pepper, cilantro, lime juice, garlic powder, and salt in a food processor; pulse until desired texture is achieved. Cover and refrigerate until ready to serve.

ROASTED PEAR MANGO CHUTNEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
• Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
• Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
• Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

MANGO SYRUP RECIPE

Steps:

• Peel and cut up mangoes.
• In a large Dutch oven, cook the mangoes in a little water until they are soft, then puree in the blender.
• Measure the puree (I had 3½ cups of puree) and return to the Dutch oven. Add an equal amount of sugar and about 3 Tbsp (or one Tbsp per cup of puree) of lime juice.
• Stir the sugar/mango mixture until the sugar melts, but first......TIP (this will save you much frustration and mess) take a stick of butter and just rub it along the inside lip of the Dutch oven. The butter fat will keep the syrup from boiling over.
• Bring the mixture to a boil, and stir often until it almost reaches the gelling point. This will happen very quickly, it took me less than 10 minutes. This is because mangoes are naturally full of fiber and adding heat causes those fibers to set (gel) rather quickly.
• Remove the mixture from heat, stir and skim off the foam. Pour into ½ or 1 pint jars (I used ¾ pint jars here, but they aren't always easy to find). Leave about ½ inch of headroom.
• Wipe the jar rims with a moistened paper towel and put on the two-piece lids.
• Bring water to a boil in a water bath canner, add the syrup jars (using the little basket that keeps the jars off the bottom of the canner), make sure that they are covered with 1-2 inches of water and bring back to a boil. Reduce heat somewhat (you still want it to be boiling though) and process for 15 minutes.
• Remove the jars and set on a towel on the counter top to cool.

MANGO SLAW

Steps:

• In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
• Refrigerate for at least 1 hour. Serve cold.

THREE-INGREDIENT MANGO SORBET

Steps:

• Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
• Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.

MANGO, PEAR & GINGER CRUMBLE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 1.75 litre baking dish and leave to go cold.
• Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit freeze, or bake for 30 mins until browned.

PRICKLY PEAR SYRUP

Steps:

• Put prickly pears in a bowl or dishpan full of water. Holding each one with tongs, scrub with a vegetable brush to remove dust and some of the stickers (the rest will come out later when you strain the juice).
• Transfer 5 at a time to a blender jar and process until liquid. Line a mesh strainer with cheesecloth and strain juice into a medium saucepan. You should have about 1 cup.
• Add lemon juice and sugar, and slowly bring to a simmer. Cook until syrup begins to thicken. If you want a thicker syrup, stir in 1 teaspoon of cornstarch dissolved in a little cold water and cook to thicken.
• Stir with wire whisk if necessary to smooth consistency.
• For diabetics: Use an amount of your favorite non-nutritive sweetener equivalent to 1 1/2 cups of sugar. Since sugar causes thickening, you'll have to compensate by using a little more cornstarch, or use another thickener such as guar gum or xanthan gum.