#WastehackWednesday - Cornersmith Mango Scrap Syrup


In the summer months, mangoes are eaten every day, and are abundant on the Cornersmith café menu and at the Cornersmith cooking school. That means that there are a lot of mango skins and mango pips leftover!

The clever chefs at Cornersmith came up with this summery fruit syrup to make sure they extracted all the flavour they could from the leftover mango scraps. It's quick and easy and can be used to drizzle on cakes and desserts, fruit salads, yoghurt or ice cream. It can also be put to use in cocktails, as a salad dressing, or be used to make a sticky marinade for chicken wings or ribs.


  • Mango Skin

  • Mango Pips 

  • 2 cups water 

  • 1 cup sugar

  • 3-5 slices ginger 

  • 1-2 sprigs of mint


  1. In a small saucepan, place your mango skins and pips. Pour in 2 cups of water and one cup of sugar, along with some mint or mint stems and a few slices of ginger. Stir to dissolve and then bring to simmering point. Simmer for 10 minutes, then turn off the heat and allow the flavours to infuse for 15 minutes to half an hour.

  2. Strain your syrup through a sieve and bottle! If you’d like the syrup to be thicker, pour back into the pan and simmer over low heat for another 10 minutes or so. Store in the fridge for up to 3 weeks.


Read all about Cornersmith here. Follow them on Instagram here, and book yourself into one of their iconic workshops here


Ingredients for #WastehackWednesday - Cornersmith Mango Scrap Syrup

Fresh Herbs Mint Bunch

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Fresh Herb Ginger Organic min 150g

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Ginger Organic min 150g

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Fresh Herbs Organic Mint

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Golden Shore White Sugar 1kg

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Fresh Vietnamese Mint Punnet

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