Gabriel Boudier Mango Liqueur, 50 cl

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Once you learn how to make a mangonada, it’s going to be at the top of your list of Mexican foods. Combining tajin and mango creates a flavor experience that is out of this world! If you love mangoes, I’m sure you will love this recipe.

Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. This is also a kid-friendly drink, although you can leave out the added layering on the rim if you do want to take down some of the spice and heat. Mangonada Ingredients Chef’s Tip: if wanted you can freeze the mango flesh the night before. This way, you will have a mango slushy which is less diluted with ice (or water) when blending the recipe. Step Two: Blend the Mango Slushy This is especially true for our homemade mango liqueur because mango has a fairly subtle flavour. That means it won’t have the character to drown out any roughness in a cheap vodka.Top with fresh mango chunks and another sprinkle of tajin as decoration and you are ready to serve. And why not, because the ‘king of fruits’ is a precious one and should be carefully preserved, so that you can enjoy it later too. If you like the recipe, drop me a comment and if you’re feeling like a star, that 5-star rating! Thank you!♥ For a cold mango juice: Add some ice cubes while blending. Or refrigerate the juice for a few hours. You can keep the mangoes in refrigerator overnight before juicing them.

Fold your muslin into 2 layers. The more layers you have, the clearer your mango vodka. You can see this in my images. In the larger bottle, the drink is more yellow, as I didn’t even bother with any muslin, I just used a very fine sieve. It makes for a prettier drink, which will need to be shaken before pouring, as the mango “bits” will settle. Sterilising Jars and BottlesSpices: If you want to the pure essence of mango without any distractions use vodka as the agIng medium, with no spices added. But I do think star anise makes a good match with mangoes. And with my next batch of mango liqueur, I want to try dark rum and cardamom. Essentially all you need for a fruit liqueur is some sort of alcohol, fruit, and simple syrup to sweeten it up. After that, have fun experimenting. You should keep your ziploc bags with mango horizontally in the freezer, for the fruit to freeze evenly. Now that you’ve got a good quantity of mangoes from the market to make your Mango Juice at home, you must be wondering as to what is the best way to store the remaining excess mangoes.

For pure mango flavor, steep in vodka, and you could even skip the spices. The mango infusion is very good all on its own.However, to ensure that your mango liqueur doesn’t freeze, the final alcohol level has to be above 30% abv (60 proof). So start with a high strength vodka, like 40% or even 37% will do. Mango: Fresh mango is the key ingredient for making this recipe. If you don’t have fresh, you can use frozen mango chunks too. You can freeze chopped fresh mangoes in ziploc bags to enjoy in the off-season. The mango should be chopped into small pieces to fit properly in the ziploc bags. Peeling the skin is optional. It is beautifully smooth, and with a unique aromatic and refreshing aftertaste. Mondo Mango Liqueur - the making process