Bring a little sunshine to your glass with this Mango Liqueur. Sweet, fruity, and perfectly balanced, it’s an easy homemade drink full of fresh tropical flavour.
As you probably know, I love making my own liqueurs. I like experimenting with different flavours, and fruit liqueurs are always my favourite. I must admit I don’t drink much (I know, quite unusual for an Italian who doesn’t really enjoy a glass of Barolo!), but I do have a weakness for sweet, homemade liqueurs.
This Mango Liqueur started as a small experiment. A reader, well, a friend really, asked me to give it a try, and I finally did. The result was so good that I can confidently say it turned out to be a success, and I’m happy to share it with you all. If you love mango, you’ll definitely want to make this one.
For more classic Italian flavours, try making Homemade Limoncello for a bright, citrusy liqueur with a clean finish, or the creamier Crema di Limoncello, a smooth and velvety version that’s perfect served cold after dinner.
Why Homemade Liqueur is Always Better
- Creates a smoother and richer result because the flavours deepen gradually for a balanced finish.
- This homemade mango liqueur lets you choose the alcohol base, from strong grain alcohol for intensity to vodka for a softer taste.
- Preserves seasonal produce and keeps the taste of ripe fruit so it can be enjoyed all year round.
Key Ingredients for Mango Liqueur
Mango
Fresh, ripe mangoes give this liqueur its full flavour and natural sweetness. Choose fruit that is ripe but not overly soft, as it keeps the infusion clear and balanced without making the liquid cloudy.
Alcohol (Grain Alcohol or Vodka)
Grain alcohol gives a stronger, cleaner taste, while vodka makes a softer and smoother drink. I prefer using vodka since it keeps the mango flavour gentle and well-balanced, but either choice works.
Sugar
Sweetens the liqueur and enhances the mango’s natural aroma. When combined with water and gently heated, it forms a clear syrup that blends smoothly with the alcohol.
Find the complete list with measurements in the recipe card below.
How to Make Mango Liqueur
Step 1: Place the mango pieces in a large glass jar and pour in the alcohol until fully covered. Seal the jar tightly and store it in a cool, dark place for 30 days.
Step 2: After 30 days, prepare a simple syrup by heating the water and sugar together until the sugar dissolves completely. Set it aside to cool.
Step 3: Strain the mango-infused alcohol and combine it with the cooled syrup. Transfer the mixture to a clean jar, seal it, and leave it in a dark place for another 2 to 3 weeks.
Step 4: Strain the liqueur again to remove any remaining solids, then bottle it.
Step 5: Serve very cold.
Frequently Asked Questions
Yes, frozen mangoes work well if they are fully defrosted and patted dry before use. The flavour remains similar, though the colour may turn out slightly lighter.
Around 30 days gives the best result. A shorter time may not extract enough flavour, while a longer one can make the taste too strong or slightly bitter.
Both grain alcohol and vodka work well. Grain alcohol creates a stronger, cleaner taste, while vodka produces a milder and smoother drink.
Using firm ripe mangoes, cooling the syrup completely before mixing, and preparing it with filtered water helps prevent cloudiness and keeps the liqueur clear, fresh, and golden in colour.
Extra Help from the Kitchen
Use a Wide-Mouth Jar – A wide-mouthed glass jar, such as a mason jar, makes it easier to add and later remove the mango pieces without breaking them apart.
Taste Before Bottling – Try a small spoonful before the final strain to check sweetness. You can add a little more syrup if you prefer a milder drink.
Use Filtered Water – It keeps the syrup clear and prevents mineral residue that can dull the liqueur’s appearance. Tap water can sometimes add a slight metallic taste or cloudiness, so filtered water helps keep the flavour clean and fresh.
Do Not Overfill the Jar – Leave a small gap at the top so the alcohol can move freely around the mango pieces. This space also allows gentle shaking during infusion, which helps the flavour develop evenly.
Variations and Twists
Vanilla Mango Liqueur – Add half a vanilla pod to the jar during infusion for a subtle sweetness and soft aroma that pairs well with the mango.
Spiced Mango Liqueur – Add a small cinnamon stick and a few cloves for a warm, lightly spiced version that’s perfect for cooler months.
Citrus Mango Liqueur – Add a few thin strips of lemon or lime zest to the alcohol for a bright, fresh flavour with a hint of acidity.
Coconut Mango Liqueur – Replace half of the water in the syrup with coconut water for a tropical flavour that complements the mango’s richness.
Storage and Shelf Life
Store your homemade mango liqueur in clean, sterilised glass bottles with tight lids and keep them in a cool, dark cupboard for up to 12 months unopened.
Once opened, refrigerate and consume within 6 months for the best flavour. Cooling the syrup completely before mixing helps prevent cloudiness, while refrigeration after opening preserves both colour and aroma. Serve well chilled each time for a smooth, balanced taste.
Other Homemade Liqueurs from My Kitchen
Mango Liqueur Recipe
Bring a little sunshine to your glass with this Mango Liqueur. Sweet, fruity, and perfectly balanced, it’s an easy homemade drink full of fresh tropical flavour.
Ingredients
- 1 medium-sized mango – roughly chopped
- 190 ml – ¾ cup alcohol 95% OR 151 proof grain alcohol OR 255 ml – 1 cup vodka
- 190 ml – ¾ cup water
- 130 g – ⅔ cup granulated sugar
Instructions
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Place the mango pieces in a large glass jar and pour in the alcohol until fully covered. Seal the jar tightly and store it in a cool, dark place for 30 days.
-
After 30 days, prepare a simple syrup by heating the water and sugar together until the sugar dissolves completely. Set it aside to cool.
-
Strain the mango-infused alcohol and combine it with the cooled syrup. Transfer the mixture to a clean jar, seal it, and leave it in a dark place for another 2 to 3 weeks.
-
Strain the liqueur again to remove any remaining solids, then bottle it.
-
Serve very cold.
I am so excited about this recipe! I know you had me in mind for sure. I have learned so much from you and I cherish your friendship and advice. Have a great weekend!
Hi Manu – thank you for this recipe !! Just one question – how do you filter it!
Hi Ruth! You can use a fine mesh sieve or a cheesecloth. 🙂
I can get frozen guava, mango and passion fruit purees in our local markets. I’ve used these for desserts and they are wonderful. Just wondering if you would alter the instructions if using puree rather than whole fruit. It would be so much easier.
Hi Manu,
Just wondering if there is a particular mango variety you preference for this, and whether leaving the rind on when soaking will affect the taste at all?
Hi Audrey! You can choose the kind of mango you prefer. As for the skins, I am not really sure, as I have always removed them. 🙂
Hi Manu,
if i have frozen mangos i defrost and do the same? (it is of course peeled nd seeded mangos)
thanks
Hi Nat
Yes, just make sure the mango is completely defrosted before adding it to the alcohol, so it doesn’t water it down. 🙂
Hi Manu!
Thanks for sharing this amazing recipe. Am based in Manila and we don’t have any high-proof alcohol available locally. The nearest I can find is Absolut 100 and Bacardi 151. Will these work, you think? Thank you!
Hi Abi!
You can use 1 cup of normal Vodka to make this same recipe. 🙂
Cheers! Manu
What would the proportions be if you used 1 bottle of vodka? Seems a lot of effort for only 400m
Hi Manu,
Could you use frozen mango for this? I have bucket loads in the freezer.