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.

Additional flavors: I recommend that you do not add any additional flavorings to this mango juice recipe, to really let the mango shine. That said, if you prefer you can combine some other fruit juice like strawberry juice, pomegranate juice, orange juice with mangoes.

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This simple mango liqueur made with strong liquor has a delicious flavor and fragrance characteristic of this exotic fruit. Piolo & Max always pay special attention to the quality of the raw materials, all strictly natural and when possible organic. So that’s why I like dropping a dried chilli or two when making it. I think the smoky heat that chipotles give are a perfect complement, as is the fruity-raisin flavour of the ancho. They always pay special attention to the quality of the raw materials, all strictly natural and when possible organic. Lining the rim and the inside of the glass just adds more flavor to this tajin mango chamoy recipe! It’s optional but a great way to add a bit of heat in a subtle way.

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. 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. 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! 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. 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.

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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. 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. 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. Sweeten your liqueur after aging. There is some concern about bacterial growth if you add sugar at the beginning. Also, it is hard to decide how much sugar to add before you have fully infused the fruit. 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.