Gabriel Boudier Mango Liqueur, 50 cl

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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. We’ve made the Italian Limoncello, Rhubarb Gin, Raspberry Gin and the old British classic, Sloe Gin, just to name a few. They all follow the same formula of adding fruit/vegetable to alcohol, with sugar added. Then on top of that, depending on the drink (and my mood when making it), I may add additional flavourings like a vanilla pod, herbs, lemon and lime slices, and even dried chillies.

Get a good quality star anise. The Swagat brand, while great for curries, did not make a great liqueur. I can vouch for the Penzeys and Frontier Co-op brands.Start at the bottom of each mango, and slice upwards towards the more narrow end to remove the skin, keeping as much of the flesh intact as possible.

Alcohol: For the first couple of tests I went light or white rum. In shooting for the pure essence of mango, I used vodka and with no spicing, not even a lime peel. It was just lovely! How to Make a Liqueur 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.

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. 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 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. 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 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.