Gabriel Boudier Mango Liqueur, 50 cl

Product Information

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. Top with fresh mango chunks and another sprinkle of tajin as decoration and you are ready to serve. As with all my drink infusions, I advise you to get a fairly good quality vodka, the sort you’d be happy with to drink on its own. Mangoes: Use sweet and ripe mangoes that have a firm juicy pulp, like alphonso. Avoid fibrous, unripe mangoes. If the mangoes are sweet, you absolutely do not need to include any sugar or sweetener.

As the "king of fruits," mangoes are the perfect sweet and fragrant fruit to infuse in alcohol. After just 15 minutes of prep time and 2 days of aging, you have a divine liqueur and besides the usual drink ideas, mango liqueur makes a lovely addition to desserts of all kinds. What about sneaking a tablespoon or two into my tasty mango custard? Or add it to a mango ice cream? Homemade mango liqueur do-it-yourself project is fun and easy. Use it in your favorite margarita, mojito, or daiquiri. Sunshine in a glass! Jump to: 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. Toppings and garnish: 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 can also garnish with fresh herbs like mint or with berries (fresh or dried), nuts or seeds.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. Two young liqueur producers from Trieste, who in 2003 embarked on an adventure running a small business creating their own liqueurs and spirits. You should keep your ziploc bags with mango horizontally in the freezer, for the fruit to freeze evenly.

Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they’ll be hot. 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. Blend until smooth. Add a splash of water or milk (dairy or plant-based) to thin out slightly into a flowing runny juice, if you like. Tajín: Tajin is a combination of chili, lime, and salt. If you don’t have it at hand, use a mix of salt and red chili powder/chile powder. You can change up the spice level of this mangonade recipe by adding more or less tajin.Wash and peel the mangos, and remove seeds. Dice the pulp into 2-3 cm cubes and put them into a glass infusion container.

How to make a mangonada requires just a few easy steps. But first, if you don’t have chamoy sauce, you’re going to want to prepare that in advance! I have a crazy good recipe – find it here. Step One: Cut up the Mango 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 TIP: To reduce the heating qualities of mangoes, soak them in water in a bowl or pan for a couple of hours. We’ll be using white sugar, and whether that’s caster or granulated, it doesn’t matter. I’m going to give you a fairly wide range in the amount of sugar for this mango vodka. We’ll start with the lower amount (200g/1 cup), and we’ll add more halfway through, if you want it sweeter.You can add a few ice cubes to make into an icy smoothie-like mango juice. Personally, I like my mango juice without anything added for the richest, creamiest and pulpy drink.