Have you ever heard of a Mango Shrub?
It’s one of those refreshing drinks that instantly tastes like summer. Honestly, all you need is a few ice cubes and a splash of sparkling water – and boom, summer in a glass.
This easy homemade mango shrub recipe combines ripe mango, fresh ginger, mint and apple cider vinegar into a refreshing drinking vinegar. It can be mixed with sparkling water, tonic water, prosecco or used as a cocktail mixer. If you’re looking for an easy summer drink recipe that feels special but takes only a few ingredients, this mango shrub is exactly that.
But what is a Mango Shrub?
A mango shrub is a fruit-based drinking vinegar made from fresh mango, sugar and vinegar. It creates a sweet, tangy syrup that can be mixed into mocktails, cocktails or sparkling water.
But wait a second… where does the shrub actually come from?
The story behind it is pretty cool – so come along for a quick little journey through the world of shrubs.
So What Makes a Mango Shrub So Special?
Simple answer: the mango itself. And yes, it has to be ripe.
I once made this with a mango that wasn’t quite there yet – and let’s just say it didn’t blow me away. But if you find a beautifully ripe one, the balance between sweetness and acidity is absolutely perfect. So take your time and pick the ripest mango you can find – trust me, that’s the secret to the best mango shrub.
Looking for something sweet afterwards? My gluten-free pistachio and lemon mini cakes are perfect with this drink. If you love fruity summer flavors, make sure to try my Austrian Apricot Sheet Cake. It’s soft, fluffy and just as perfect for warm summer days.
homemade mango shrub recipe
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 Jar with lid
Ingredients
- 1 whole mango roughly 1-1,5 cups of ripe mango
- 3 twigs mint
- 1 piece ginger thumbsize, around 20g
- 300 g sugar
- 300 g apple cider vinegar
Instructions
- Peel the mango and ginger, then cut them into thumb-sized cubes.1 whole mango, 1 piece ginger
- Place them in a large sealable jar together with the mint.3 twigs mint
- Sprinkle the sugar on top and let it sit for 24 hours (out of direct sunlight), stirring occasionally.300 g sugar
- After 24 hours, add the apple cider vinegar and mix everything well.300 g apple cider vinegar
- Let it infuse for another 24 hours, then strain through a sieve into a clean, sterilized bottle.
- Store in the fridge and enjoy!
Notes
Serving Suggestions
- 2 tbsp shrub + sparkling water
- 2 tbsp shrub + tonic water
- 2 tbsp shrub + prosecco
Storage
Store refrigerated for up to 4 weeks in a sterilized bottle.
Nutrition
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
A Short History of the Shrub
The concept of the shrub goes way back to colonial times. Back then, people preserved fruit with vinegar – and out of that came this idea of a “shrub.” The word itself has Arabic roots: sharab means “drink” or “elixir.” From the Arabic world, the concept traveled to Europe, and then on to the New World. In America, shrubs became super popular – a clever way to preserve fruit and turn it into something delicious to drink.
What Can You Do with a Mango Shrub?
So much!
You can pour it over ice with sparkling water for a non-alcoholic summer refresher. Or top it off with prosecco for an easy summer cocktail. It also makes a lovely homemade gift for friends and family – just bottle it up nicely and add a handwritten tag. Plus, it keeps in the fridge for weeks… though I doubt it’ll last that long. 😉
A mango shrub also works beautifully as an aperitif before a summer dinner party… And if you need help with menu planning, have a look at my article about : Is there a correct menu sequence?
How to Use Mango Shrub
- sparkling water
- tonic water
- ginger beer
- prosecco
- cocktails
- iced tea
How to Make a Mango Shrub
It’s easy! Here’s what you’ll need for your own homemade mango shrub:
- 1 ripe mango
- A small piece of fresh ginger
- A few sprigs of mint
- Sugar
- Apple cider vinegar
- And: time (about 2 days)
Day 1: Slice the mango, grate the ginger, and combine both with the mint and sugar in a jar. Let it sit and macerate – the fruit will release all its juices.
After Day 1.
This is what your shrub will look like after the first day. Make sure to give it a stir now and then!
Day 2: Add apple cider vinegar, stir everything together, and let it infuse for another 24 hours.
After Day 2
Here’s how it looks once the vinegar is added and the magic starts to happen.
Now just strain it into a clean, sterilized bottle. That’s it!
So there you have it – your homemade mango shrub. It’s a drink, a little story, and a pause from the everyday.
For an easy summer dessert, serve this mango shrub alongside fresh fruit, ice cream or a light fruit tart like my Apricot Tart Tatin with Chili.
Try it out and take a small, delicious break.
Cheers to summer moments in a glass!
love,
Sabrina 💛
And here are some FAQ’s:
What is a shrub drink?
A shrub is a fruit-based syrup made with fruit, sugar, and vinegar. Often called a drinking vinegar, it has a sweet-tart flavor and can be mixed with sparkling water, cocktails, or mocktails for a refreshing drink.
How do you serve a mango shrub?
There are many ways to enjoy a mango shrub:
mixed with sparkling water
with tonic water
with ginger beer
with prosecco
in cocktails
over ice as a refreshing summer drink
I usually mix 2–3 tablespoons of mango shrub with sparkling water and plenty of ice.
How long does homemade mango shrub last?
Stored in a clean, sterilized bottle in the refrigerator, homemade mango shrub usually keeps for up to 4 weeks.
Can I reduce the sugar?
Yes, but keep in mind that the sugar helps balance the acidity of the vinegar and contributes to the shrub’s shelf life. Reducing the sugar may result in a tangier flavor and a shorter storage time.
I would be helpful to explain what you mean by a “piece” of mango. How much? Your picture looks like it might be less than half cup.
Thank you for pointing that out. I actually use one whole mango for the recipe. I had mentioned it further up in the post, but I can absolutely see how “one piece of mango” could be confusing.
I’ve updated the wording to make it clearer. For reference, I use approximately one whole ripe mango, diced, which is roughly 1 to 1½ cups depending on the size of the fruit.
Thank you for taking the time to leave a comment and helping me make the recipe easier to follow!