Tuesday, June 14, 2016

Mango Infused Rum




Reduce, recycle, reuse, Rhianna. AmIright? So why toss the mango pit when it still has so much potential? All that tasty flesh just hanging on...wait, that sounded creepy. Anyway, don't toss it in the compost until you've made mango rum. Or mezcal. 



If you have a lot of mango bones, go ahead and infuse an entire bottle. You'll be glad you did later after you've discovered how delicious it is. If you have only a couple, just do a baby batch in a larger mason jar.

For my latest mango rum I used about 10 mango pits and a liter bottle of high proof rhum agricole. Play around with different styles of rum and different proofs.


-Mango Infused Rum-


1  750ml bottle of white rum
7-8 fresh mango seeds/pits

1 tsp red pepper flakes (optional)

Put the fleshy pits into a large container--a cambro or very large mason jar would work. Cover with white rum or spirit of your choice and let sit for 5-7 days in a cool dark place. Agitate every couple of days.

For a spicy version, when you're happy with the mango flavor, add one teaspoon of red pepper flakes to the infusion and let sit for 4-6 hours. Strain everything through a mesh strainer or tea strainer. For the prettiest result, you can filter out the murky stuff that tends to settle to the bottom with a coffee filter. Unless I'm giving it as a gift, I usually don't bother to strain with a coffee filter and instead I just shake well before using it.

For long term storage, keep it in the fridge. If you're going to consume it over the next couple of weeks, room temp is fine.


straining a small batch 


finished product

No comments:

Post a Comment