Gabriel Boudier Mango Liqueur, 50 cl

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If it stays around long enough your liqueur will keep well in a lidded container in a dark cupboard for up to 6 months. If it loses its flavor or there is an unpleasant odor, it is time to discard it. 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.

Serve the fresh juice immediately, or you can chill in the refrigerator. Feel free to garnish with your favorite juice or smoothie toppings, like chopped nuts, fresh berries, herbs or seeds. The difference between liquor and liqueurs is that liqueur is a sweetened and flavored spirit (also a liquor), while liquor serves as a simpler base note. I decided to go with light or golden rum to add some flavor to the liqueur since rum was highlighted in “The Flavor Bible” for being an especially good match with mangoes. Why Make a Homemade Liqueur? There’s nothing quite as refreshing as a mangonada drink. Instead of searching for a mangonada near me spot on the web, it’s time to make your own! Once you perfect this mango Mexican drink (also called Mangoneada, Chamango, Chamoyada, or Mangonafa), it’s time to use this recipe for even more fun flavors and textures. 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 BottlesTIP: To reduce the heating qualities of mangoes, soak them in water in a bowl or pan for a couple of hours. 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. 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. 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. While you can make a refreshing glass of mango juice with other mangoes, if you have alphonso available I highly recommend that you use them.

All homemade liqueurs make great gifts, whatever the occasion. See the difference in colour? The layers of muslin will affect that. The Vodka Wash and peel the mangos, and remove seeds. Dice the pulp into 2-3 cm cubes and put them into a glass infusion container. Although I’ve been a big fan of mango juice for many years, I more than often prefer to make it specifically with organic alphonso mangoes. Hands-down these are the most prized variation of the fruit: they’re large with lots of delicious, perfectly sweet flesh.A mangoneada recipe is typically made using mango with tajin and chamoy, creating the perfect taste of spicy and sweetness. This mango chamoyada is a mix between a mango sorbet and a mango slushy but just so much better. Spices: 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. Start at the bottom of each mango, and slice upwards towards the more narrow end to remove the skin, keeping as much of the flesh intact as possible.

It is beautifully smooth, and with a unique aromatic and refreshing aftertaste. Mondo Mango Liqueur - the making process This liqueur is made macerating fresh Mango paste, with of high-quality alcohol (a special blend of vodka and grappa). Two young liqueur producers from Trieste, who in 2003 embarked on an adventure running a small business creating their own liqueurs and spirits.

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Add 1-2 tablespoons chamoy to one small plate. On another small plate, add a bit of tajín. Dip the rim of the glass first in the chamoy, then in tajin. For a cold juice: Add some ice cubes while blending. Or refrigerate the mango juice for a few hours. Keep the mangoes in refrigerator overnight before juicing them. Lining the rim and the inside of the glass just adds more flavor to this tajin mango chamoy recipe! It’s optional but a great way to add a bit of heat in a subtle way. Garnish and toppings: Keep a few pieces of mango intact while you prepare the juice. Then you can use these slices as a lovely garnish with your drinks. You could garnish with fresh herbs like mint or with berries (fresh or dried), nuts or seeds. When it comes to making chamoyadas, frozen is always a fun twist. This can be enjoyed on a hot summer day and is a great way to put a simple twist on classic Mexican drinks.