This simple mango liqueur made with strong liquor has a delicious flavor and fragrance characteristic of this exotic fruit.
You can use both ripe and overripe mangos. Their pulp should contain no rot or mold. If there are any, cut these parts out. Store-bought vodka, ethanol diluted to 40-45%, well-distilled moonshine without an unpleasant smell or brandy can be used for the base alcohol. Brandy gives out light tannin notes of oak barrel aging.
Mango Infused Vodka Recipe
- 1 mango
- Base alcohol 0.5 liters
- Sugar – 50-150 grams (to taste)
Ripe mangos are generally sweet and most often you won’t need sugar at all.
Rinse and peel the mangos, remove the pits. Cut the pulp coarsely and put the pieces in a glass jar or bottle. Top it off with the base alcohol. Seal the container and move it to a dark place with room temperature for 30 days. Shake the container once every 3-4 days.
Strain the obtained homemade mango liqueur through cheesecloth. Don’t squeeze the pulp, so that the drink doesn’t become cloudy. Taste the infused vodka and optionally sweeten it with sugar to taste. Bottle and cork the mango infused vodka for storing. Prior to trying your homemade liqueur leave it in a fridge or cellar for 2-3 days to let its taste stabilize.
In case there is a layer of sediment or cloudiness in the drink, strain it through cheesecloth.
Due to its specific fragrance and flavor, mango liqueur should better be served chilled to +6-9 °C
Homemade mango liqueur can be stored for up to 3 years. It has 30-55% ABV (depending on the amount of sugar added).