Gabriel Boudier Mango Liqueur, 50 cl

Product Information

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. 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. You can also make puree from the mangoes. Freeze them in ice trays. Then remove the frozen cubes and transfer them to container or ziploc bags. Keep in the freezer. When you want to enjoy any mango based drink or dessert, remove the frozen mango cubes and add them while making the recipe. You can thaw them slightly before you proceed.

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.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

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.

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. Italy is not only and simply known for its fine wines, but also for a high number of liqueurs and spirits. They always pay special attention to the quality of the raw materials, all strictly natural and when possible organic.

I love it as it is, ice cold. It’s so subtle in its aroma and flavour that I find this the best way. So for this reason, I place mine in the freezer. All homemade liqueurs make great gifts, whatever the occasion. See the difference in colour? The layers of muslin will affect that. The Vodka Juice ½ of a lemon and pour it into the infusion container and then add vanilla sugar. Pour in the alcohol base, stir, and seal. 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! Then add the mango chunks together with the lime juice and ice cubes to a blender and blend until smooth. Make sure that you blend on high so that you don’t have chunks of ice in your drink. Add a bit of water if needed to thin the drink. It should have a mango slushy/smoothie consistency (almost like chilled mango nectar). Step Three: Assemble your Mangonadas

Strain the obtained homemade mango liqueur through cheesecloth. Don’t squeeze the pulp, so that the drink doesn’t become cloudy. Taste the infused vodka and optionally sweeten it with sugar to taste. Bottle and cork the mango infused vodka for storing. Prior to trying your homemade liqueur leave it in a fridge or cellar for 2-3 days to let its taste stabilize. 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.

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. 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: 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. 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. 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.

Sharing is Caring

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.