Good morning, here I bring you a recipe called "Mango Liqueur" easy to prepare but long process, but I really think it's worth doing if it is in your possibilities.
Ingredients:
500 gr of mango (chopped in small pieces)
500 ml of white rum
Essence of vanilla
Sugar preferably white (350 gr)
Water
Preparation:
Chop the mango pulps into small pieces, and in a bottle preferably made of glass and with a lid, introduce the mango pieces and then add the 500ml of white rum, then close the bottle and keep it in a dry and dark place for 15 or 20 days to macerate the mixture.
Recommendation: Open the bottle every 3 days for 5 minutes, then close it again and let it continue macerating.
After all the 15 or 20 days have passed, filter the mixture with a strainer or with the filter that is used to strain the coffee (better if it is new, to avoid that it absorbs the flavor of the coffee), and if necessary do it several times to cut the maceration and the impurities that the first and subsequent filtering may leave.
This is how it looks after filtering it several times (10)
Pd: The more filtered it is, the better because there are no lumps or bits of mango left in the liquid.
Now we make a sugar syrup with the same part of white sugar and water, we heat the water and we add the sugar, and with a spoon we stir until it dissolves completely. Let it cool down to room temperature.
In a pot we add the same amount of mango maceration and sugar syrup, then we add a teaspoon of vanilla essence and mix it.
All images were taken with my Panasonic Dmc-Fs7 camera.
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