This recipe is simple but seriously effective.
It’s a recipe Darina Allen taught us at Ballymaloe and it’s a great little number to have up your sleeve. It may not sound like anything special, but trust me, this simple syrup will jazz up the most ordinary of fruit salads. You know what they say, don’t judge a book (recipe) by the way it sounds. Or something along those lines.
This syrup can be whipped up in seconds and used immediately or it will keep for a couple of weeks in the fridge so you can have it on stand by in case anyone pops round demanding a pudding. It has been known to happen.
I’ve just used mangoes here, but the other day I used this syrup for a fruit salad of kiwis, mangoes, papaya and banana and served it with a dollop of coconut cream. It tasted like a Caribbean island. But less sandy.
- 1 mango
- 110g sugar
- 125 ml water
- 1 lime, zest and juice
- All you have to do is pop the sugar and water in a saucepan and heat gently until the sugar is all dissolved.
- Bring gently to the boil and then turn down the heat and simmer for 2 minutes.
- Turn off the heat and add the lime juice and the zest.
- Allow the syrup to cool.
- Peel the mango and cut into slices, or chunks, whichever you prefer.
- Pop the mango in a bowl and then douse the mango in the syrup and leave to mingle for an hour or so in the fridge (that’s the mango and syrup mingling…not you. Don’t climb in the fridge).
- Serve chilled.