John Myers
Balinese Mango Syrup Ala Ayu
The perfect balinese mango syrup ala ayu recipe with a picture and simple step-by-step instructions.
Also:
- 20 g Coconut palm sugar, brown
- 100 g Mango juice
- 2 Limes, fresh
- 12 cm Cinnamon stick
- 8 Clove
- 1 Msp Cardamon seeds
- 16 g Ginger slices, fresh or frozen
- 6 g Galangal slices, fresh or frozen
- 0,5 piece Star anise
- 1 Glass Sterile with screw cap, 250 ml
- Wash the two limes and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle parts (contain bitter substances). Wash, peel and cut the ginger and galangal roots into thin slices.
- Measure the mango juice into a 1 liter saucepan. Add all remaining ingredients for the syrup and simmer for 10 minutes with the lid on. Stir frequently to prevent burning. Remove from heat and strain. Pour into the sterile jar with screw cap, close and let cool. The syrup can be kept in the refrigerator for about 2 months without any loss of taste.
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