This recipe will let you make a mango liqueur with a very characteristic fragrance complemented by citrus and minty hints. Sweetness, strength, and rich taste of this drink can be adjusted to taste.
To make this liqueur you’ll need ripe and overripe mangos, no spoilt, moldy or tainted ones. You can use store-bought vodka, diluted ethanol (40-45%), well-clarified sugar or fruit distillate (moonshine) without smell as the alcohol base. You can also use gin or white rum. Aged drinks (such as brandy, whiskey, etc.) and mango don’t mix very well that’s why they are used much less often.
Ingredients:
- 2-3 average mangos
- 1 lemon
- Vodka (moonshine, ethanol 40-45%) – 5 liter
- Vanilla sugar – 4-5 grams (optional)
- Fresh mint – 3-5 leaves (optional)
- Sugar – 0-200 grams (to taste)
- Water – to taste (to decrease ABV)
Mangos are very sweet and oftentimes there’s no need for sugar. Using honey as a sweetener is not the best option as it offsets delicate mango flavor.
Mango Liqueur Recipe
- Wash and peel the mangos, and remove seeds. Dice the pulp into 2-3 cm cubes and put them into a glass infusion container.
- Treat the lemons with boiling water, wash them with warm tap water and wipe dry to remove remaining preservative agents from their surface. Peel the lemons by removing the upper peel without the white bitter part. Add the obtained peel to the mango pulp.
- Juice ½ of a lemon and pour it into the infusion container and then add vanilla sugar. Pour in the alcohol base, stir, and seal.
- Infuse in a dark place for 30 days and shake every 3-4 days.
- To get a clear mango liqueur filter it through cheesecloth, squeeze the pulp, and let the remaining alcohol drip out.
You can make liqueur with pulp: extract the lemon peel and mint and then mix the infusion in a blender or using a mixer to a homogeneous condition.
- Taste the drink, add sugar if needed and stir. To balance the sweetness and strength better it’s better to add sugar syrup instead of sugar. For this, you’ll have to mix water and sugar in 2:1 ratio in a cooking pot. Boil the mixture on a slow fire for 3-5 minutes and skim off the foam. Cool the syrup down to room temperature and dilute the mango infusion with it.
Filtered infusion. The color depends on the shade of the pulp
With pulp it has richer mango flavor
- Bottle the mango infusion for storing and seal it. Leave it for 3-5 days in a fridge or cellar to let the taste stabilize.
Shelf-life of homemade mango liqueur is up to 2 years. 14-32% ABV (depends on the preparation method). Serve chilled.