Gabriel Boudier Mango Liqueur, 50 cl

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From the simple steps and directions below, you’ll see that it’s a simple and easy drink recipe to whip up fast. Perfect for a hot summer day or a great drink to set and share with family and friends. Once you learn how to make a mangonada, it’s going to be at the top of your list of Mexican foods. Combining tajin and mango creates a flavor experience that is out of this world! If you love mangoes, I’m sure you will love this recipe. 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. 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. It is beautifully smooth, and with a unique aromatic and refreshing aftertaste. Mondo Mango Liqueur - the making process

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.This is also a kid-friendly drink, although you can leave out the added layering on the rim if you do want to take down some of the spice and heat. Mangonada Ingredients All homemade liqueurs make great gifts, whatever the occasion. See the difference in colour? The layers of muslin will affect that. The Vodka 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. 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. There’s nothing quite as refreshing as a mangonada drink. Instead of searching for a mangonada near me spot on the web, it’s time to make your own! Once you perfect this mango Mexican drink (also called Mangoneada, Chamango, Chamoyada, or Mangonafa), it’s time to use this recipe for even more fun flavors and textures.

For pure mango flavor, steep in vodka, and you could even skip the spices. The mango infusion is very good all 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. While there can be a difference in mangonadas recipes, it’s safe to say that all of them are going to be very similar in taste. And if you’ve ever tried a chamoyada recipe, you’re going to notice a flavor connection between the two as well. 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.Add 1-2 tablespoons chamoy to one small plate. On another small plate, add a bit of tajín. Dip the rim of the glass first in the chamoy, then in tajin. 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.