Gabriel Boudier Mango Liqueur, 50 cl

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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 Additional flavors: I recommend that you do not add any additional flavorings to this recipe, to really let the mango shine. That said, if you prefer you can combine some other fruit juices like strawberry juice, pomegranate juice, orange juice while blending the mangoes. Take time to remove the white pith from the underside of the lime peel. Here is an example of a peel only half done so you can see what you are shooting for:

Next, chop the mangoes and discard the stone. To separate the flesh from the center pit, first slice large chunks off on both sides of the stone. Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. 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.Are you ready to make the best mangonada recipe? Learn how to make this frozen mango treat that is sweet, spicy, and tangy! Just five simple ingredients – and no cooking at all! Enjoy this mango chamoyada on a hot summer day! 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.

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. I am somewhat of a mango juice expert, as I love all things mango. From Mango Milkshake and Mango Smoothie, to Mango Cheesecake and Mango Pudding, this bright and tropical fruit is absolutely my favorite to include in recipes. And if given the option between a slice of mango or a glass of juice, I’ll happily choose the mango nectar juice every time. Scrape or slice through the remaining flesh and place them on the chopping board.Chop these slices and scrapings into small pieces, like in the photo below. Make Mango Juice

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Italy is not only and simply known for its fine wines, but also for a high number of liqueurs and spirits. 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. 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 Bottles 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.

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?Mangoes are nutrient rich, so obviously it is good to include them in your diet. They are also a rich source of Vitamin A, C and dietary fibre. Don't be afraid to taste your infusion every day. Depending on the spices you've added, you may decide that a one-day steep with star anise gives your mango liqueur the flavor you are looking for. 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. Mango: Fresh mango is the key ingredient for making this recipe. If you don’t have fresh, you can use frozen mango chunks too.