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 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. Homemade Mango Liqueur, as it is, with nothing else added, may be a little on the tame side for those of you who’ve tried my other vodka infusions, like Krupnik and Strawberry and Rhubarb Vodka. This is because, as mentioned earlier, mango has a rather quiet disposition.

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. They always pay special attention to the quality of the raw materials, all strictly natural and when possible organic.It is beautifully smooth, and with a unique aromatic and refreshing aftertaste. Mondo Mango Liqueur - the making process And why not, because the ‘king of fruits’ is a precious one and should be carefully preserved, so that you can enjoy it later too. You should keep your ziploc bags with mango horizontally in the freezer, for the fruit to freeze evenly. 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: 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!

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 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! 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. 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. For pure mango flavor, steep in vodka, and you could even skip the spices. The mango infusion is very good all on its own.

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If you like the recipe, drop me a comment and if you’re feeling like a star, that 5-star rating! Thank you!♥ Head on over to the Limoncello post to read up about freezing and abv. And watch the short video on my YouTube channel to see how the whole process is done. Top with fresh mango chunks and another sprinkle of tajin as decoration and you are ready to serve. 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