Ban Pan O La With Caf Navarro Mango Syrup Recipes

MANGO FLAVORED SYRUP FOR SOFT DRINKS

Steps:

• In a food processor or blender, combine chopped mango, sugar, vanilla extract and pinch salt. Puree fruit mixture and add 2 tablespoons orange juice to loosen.
• Strain into small pitcher and bowl. Refrigerate until needed.
• Mix mango syrup with club soda or seltzer to desired strength for flavored soft drink.

MANGO PEAR SYRUP

Steps:

• Blend all ingredients together in a blender until smooth.
• Heat in a pan on low heat while continually stirring until reaching a boil.
• Immediately remove from heat and serve on your favorite pancakes or waffles. We serve this on our Waffles Perfect.

MANGO SYRUP RECIPE

Steps:

• Peel and cut up mangoes.
• In a large Dutch oven, cook the mangoes in a little water until they are soft, then puree in the blender.
• Measure the puree (I had 3½ cups of puree) and return to the Dutch oven. Add an equal amount of sugar and about 3 Tbsp (or one Tbsp per cup of puree) of lime juice.
• Stir the sugar/mango mixture until the sugar melts, but first......TIP (this will save you much frustration and mess) take a stick of butter and just rub it along the inside lip of the Dutch oven. The butter fat will keep the syrup from boiling over.
• Bring the mixture to a boil, and stir often until it almost reaches the gelling point. This will happen very quickly, it took me less than 10 minutes. This is because mangoes are naturally full of fiber and adding heat causes those fibers to set (gel) rather quickly.
• Remove the mixture from heat, stir and skim off the foam. Pour into ½ or 1 pint jars (I used ¾ pint jars here, but they aren't always easy to find). Leave about ½ inch of headroom.
• Wipe the jar rims with a moistened paper towel and put on the two-piece lids.
• Bring water to a boil in a water bath canner, add the syrup jars (using the little basket that keeps the jars off the bottom of the canner), make sure that they are covered with 1-2 inches of water and bring back to a boil. Reduce heat somewhat (you still want it to be boiling though) and process for 15 minutes.
• Remove the jars and set on a towel on the counter top to cool.

BAN PAN O LA WITH CAFé NAVARRO MANGO SYRUP

Steps:

• In large bowl, sift together flours, brown sugar, baking powder, baking soda and salt.
• In food processor, puree bananas (or mash well with potato masher).
• Add the buttermilk, oil, egg yolks and vanilla. Process or whisk to blend.
• Pour the banana mixture over the dry ingredients and stir just until blended.
• In separate bowl, beat the egg whites until stiff peaks form; gently fold into the batter, just until blended.
• Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil or spray with non-stick cooking spray. (I prefer the texture the oil provides.).
• For each pancake, pour 1/4 to 1/3 cup batter onto griddle. Adjust the heat to medium low.
• Cook until the tops are covered with small bubbles and the bottoms are lightly browned.
• Gently turn and cook until lightly browned on the other side. Repeat with remaining batter.
• For syrup:.
• Puree the diced mango.
• In a small saucepan, combine mango puree, water & sugar.
• Heat, stirring, until heated through.
• Add the lime juice.
• Serve warm over Ban Pan O La pancakes.