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Combine the mango pits, peels, lemon rind and sugar in a large glass, ceramic, or stainless steel mixing bowl. Toss to combine, then cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 4 hours. Alternatively, cover the bowl and allow to stand overnight (8-12 hours) for the same result.Strain the syrup using a stainless steel mesh strainer set over a non-reactive bowl, pressing gently on the fruit peels with a spatula to extract as much syrup as possible. Refrigerate the syrup for up to 2 weeks in a glass bottle, or 240 ml jar. Serve over ice with soda water as a sparkling beverage, or use in recipes where you would use lemon syrup.Note• 455g mango pits is the equivalent to around 4-8 mangoes, depending on size and type. This quantity of rind is from around 1 lemon. Reserve the juice and zest from your lemon for another use! The sugar can be substituted for raw, or semi-refined, if you like.Want more from The Cook Up? Stream all the seasons here and for free at