Toggle sidebar

Mango Cordial

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
L

lostnbronx

Senior Member
Lifetime GotMead Patron
Dec 8, 2004
1,020
1
0
Started: Tuesday, June 23, 2006

Approximately 700ml of filtered vodka
2 large mangoes
1/2 cup table sugar

Waited until the mangoes were ripe, but not mushy, then chopped and pureed the fruit. These mangoes are on the tart side of sweet -- just how I likes 'em!

In a large closeable container, I poured approx. 700ml of vodka, and then added 1/2 cup white sugar. Stirred to dissolve sugar, then added mango puree. Mixed and covered. Set this on a shelf in the kitchen.

The plan is to stir once per day for 30 days, and then to run the cordial through successive layers of cheesecloth in order to remove the fruit.

Early tastings have shown this cordial go from interesting to delicious in just a few days. I'm eager to see how it will progress.

Finally, a question for the cordial cognizetti: should these drinks be served cold or at room temp?

Thanks!

-David
 
lostnbronx said:
Finally, a question for the cordial cognizetti: should these drinks be served cold or at room temp?
Click to expand...

Just bumping this one to the top, because I really have no clue.

-David
 
Hi David,

If it's not very sugary-sweet, I would serve the cordial cold. If you decide to sweeten it later, it might be best at room temp. It sounds like you're happy with the sweetness level as it is, though. Most people like their cordials cold and not sticky sweet.

This mango recipe sounds delicious.

Miriam
 
Well this was disappointing, and I blame an unfortunate choice of vessels to make the mango cordial in. After nearly four weeks of sitting and being stirred once daily, this cordial turned brownish, and got a funky odor. I believe the tall cylindrical vessel I used was not air-tight, and that enough alcohol was able to evaporate that the mango in the cordial started to spoil. The taste isn't entirely unpleasant, but something is "off".

On the upside, at about the same time, I started a pineapple/plum cordial that I kept in a sealed jug, and it turned out very nicely indeed. I didn't post about it, because I just used canned fruit (one can of each, 1 cup sugar, approx. 700ml of filtered vodka). Nothing special going in, but something tasty coming out.

From now on, I use only air-tight containers!

-David
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom