Pineapple Mango Syrup

Fruit syrup is such a fresh alternative to maple sometimes. This syrup can be enjoyed over pancakes, waffles, muffins and biscuits as well as in a hot cup of tea and is so delicious.

Recipe for Pineapple Mango Fruit Syrup

2 Cups fresh mango (peeled and cubed)
2 Cups fresh pineapple (peeled and cubed)
3 1/2 Cups water
1 1/4 Cups sugar
3 Tablespoons honey

Combine all of the mango and 2 cups of the water in a deep saucepan and bring to a rolling boil. Simmer for 5 minutes, or until the fruit begins to soften and separate then add all of the pineapple and the sugar. Bring the mixture to a boil and simmer 10 minutes. Mash the fruit (I used my hand held emulsion blender but a wooden spoon, pastry cutter or even hand held beaters on low will work) until there are still large pieces but it begins to thicken the syrup. Continue to boil and add the remaining cup and a half of water and the honey. Mash again and simmer 20 minutes. At this point, the syrup should be thick and cling to the back of a spoon. You should have a pulp with some large chunks of fruit remaining. Remove from the heat and strain through a medium sieve. Pour into desired bottles and cool (counter top) for 2 hours.

Makes approximately 32 ounces of syrup.