Mangoes have been used in traditional drinks and desserts in many cultures for centuries, and it’s not hard to see why. With their bright orange flesh and sweet aroma, mangoes are the perfect addition to any drink that needs a little extra flavor and tropical flair. And if you find a tamarind candy straw for your manginada, you won’t regret it! Otherwise, serve with large straws or with a spoon. How Do You Make Mangonadas Ice Cream Mangoes: Use sweet and ripe mangoes that have a firm juicy pulp, like alphonso. Avoid fibrous, unripe mangoes. If your mangoes are sweet, you absolutely do not need to add any sugar or sweetener. 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. 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.

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. 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.Two young liqueur producers from Trieste, who in 2003 embarked on an adventure running a small business creating their own liqueurs and spirits.

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. 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:I f you are new to liqueur making and you don't want to commit to almost a full bottle of liquor, feel free to make a half batch for your first attempt at this recipe. Make sure you have a ripe mango and roughly chop its flesh. I like to use a glass to collect the flesh (more tips and other ways here ). Chop a few small chunks and set them aside to garnish your drink. 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. 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.

Experiment with the steeping time. Some people allow their infusion to sit for a month before straining. I have found that two days is long enough to have a fully flavored cordial. On Serious Eats post DIY vs. Buy, the author, Marcia Simmons, thinks many recipes for fruit liqueurs recommend steeping the fruit far too long. She suggests that stone fruit, berries, and melons, should infuse for just 3 to 6 days. But you do you! 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. 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.

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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. 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. 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 Finally, using a spoon or a small spatula, spread some of the chamoy on the inside of the glass. Or simply add a spoonful of the sauce to the bottom of the glass.