Mango Syrup
Yield
- Yield
- 900 ml
Prep ingredients
- 450 g Sliced Mango (Skin & Pit Included)
- 450 g White Sugar
- 135 g Water
Instructions
Combine all in vacuum bag. Seal and sous-vide at 55°C for 2 hours. Once cooked, leave to cool completely. Once cooled, strain through a fine mesh sieve. Bottle, label, and refrigerate. Shelf life: 2 weeks.
