An easy-to-prepare mango tincture on strong alcohol with a flavor and aroma characteristic of this fruit.
Ripe and overripe mangoes will do. The pulp should be free of rot and mold (you must first cut out the damaged parts). As an alcohol base, high-quality store-bought vodka, ethyl alcohol diluted with water to 40-45%, high-purity moonshine without an unpleasant odor or cognac (will give light tannic notes of aging in barrels) is used.
Ingredients:
- mango fruit – 1 piece;
- vodka (alcohol, moonshine) – 0,5 liters;
- sugar – 50-150 grams (to taste).
By themselves, ripe mangoes are very sweet, often sugar is not required at all.
mango tincture recipe
1. Wash the mango, peel, remove the pit.
2. Cut the pulp into large pieces, put in a container for infusion – a glass bottle or jar. Pour in the alcohol base (alcohol should completely cover the pulp).
3. Seal tightly. Put for 30 days in a dark place at room temperature. Shake every 3-4 days.
4. Strain the finished homemade mango tincture through cheesecloth, do not squeeze the pulp so that the drink remains transparent.
5. Taste the tincture, optionally sweeten with sugar to taste. Pour into bottles for storage, seal tightly. Before tasting, leave for 2-3 days in the refrigerator or cellar to stabilize the taste.
If sediment or turbidity appears in storage, filter through cotton wool.
Due to the specific aroma and flavor, mango tincture is best served chilled to +6-9 °C.
Shelf life – up to 3 years. Fortress – 30-35% (depending on the amount of added sugar).