Why It WorksMango pits and peels contain enough water to dissolve up to half their weight in sugar, imparting a strong flavor and vivid color without any added juice, flavoring, or dye.A citrus rind helps balance the creamy sweetness of the mango syrup.Nonreactive equipment keeps the syrup's flavor clean and fresh.One of the best things about working for Serious Eats is the chance to chat with other bakers onTwitter; folks who have the time and curiosity to tinker with my recipes and share their results. Sometimes these interactions illustrate the risks of cavalier substitution, but just as often they prove how imaginatively recipes can adapt and grow once they're released into the wild.Take myfresh lemon syrup, for example. In the original recipe, I use sugar and a little patience to extract residual lemon juice and essential oils from lemon carcasses (the empty husk leftover from juicing a lemon, with or without zest) to make a no-cook syrup without any added water. This keeps the le...
