Light Indonesian Mango Syrup

A ripe mango doesn’t have to be red:

1. A ripe, green mango can be recognized by the black overflow stripe (1st picture). White juice emerges at the base of the stem, oxidizes black, and a sticky streak is created. The stem attachment is on the left here. Wash the mango thoroughly before peeling. Cut off at both ends. Now you can see that this mango is fully ripe (2nd picture). If it is overripe, fermentation creates a spongy tissue that is soon colonized by fruit fly larvae.

Peel the mango:

1. Peel the mango with a peeler. Always peel from the base of the stem downwards (1st picture). Not all areas can be peeled with the peeler without causing significant pressure points on the mango. Remove the remaining shell with a very sharp filleting knife (2nd picture).

Fillet the mango, 1st cut:

1. Place the filleting knife in the middle of the fruit and cut with feeling along the core (1st picture). The core layer was not completely optimal for the 1st fillet (2nd picture).

Fillet the mango, further cuts:

1. You can do better with the 2nd fillet (1st picture). The strips are separated from the side edges (1st picture, top right). As a reward, the pulp that remains on the core can be gnawed off (1st picture, bottom right). First cut the large halves crosswise into strips (2nd picture, above). Chop the smaller pieces crosswise (2nd picture, below).

Chop the mango:

1. Cut the long strips crosswise into pieces approx. 1 cm long (1st picture). Weigh 300 g mango pieces (2nd picture) and eat the remaining pieces.

Off to the blender:

1. Put the mango pieces in a blender and add the same weight in water. Add 2 tablespoons of sugar and a pinch of salt (1st picture). Puree for 1 minute at the highest level (2nd picture).

Strain and pass:

1. Strain the mango juice with a fine sieve (1st picture) and strain with a spoon (2nd picture).

From mango juice to mango syrup:

1. Put all the ingredients for the syrup, except the sugar, in a 1 liter saucepan (with a lid) (1st picture). As soon as the mango juice boils, stir in the remaining sugar (2nd picture). Simmer for 15 minutes with the lid on. Then boil down for 10 minutes without a lid.
2. Take it off the stove (3rd picture). Strain the hot syrup with a fine sieve (1st picture). Use a spoon to gently help the syrup through the sieve (2nd picture). Add the vanilla extract and mix in.

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Note:

1. The piece of lemon leaf is for the auto focus of the camera and is removed after the photo session.