Champagne Mango Liqueur Recipe D.I.Y.

Champagne Mango Liqueur Recipe D.I.Y.

Champagne Mango Liqueur recipe

Hey Guys and Gals, are you Looking for an awesome Champagne Mango Liqueur D.I.Y. Recipe? You now have no reason to look any further! You just found what you have been looking for, this is a recipe for the most awesome tasting Champagne Mango Liqueur Recipe in the world.

Recipe Ingredients

Step 1

  • 3-4 rip mangos
  • 1 lemon preferably organic
  • 3 cups of vodka
  • Vanilla sugar tablespoon (optional)
  • Fresh mint – 3-5 leaves (optional)

Step 2

Upon completion before bottling
  • 1 cup of sugar
  • 2 cups of water


Steps 1

Peel and remove the pit of the mango then cube the mangos in quarter size pieces.

Place the mango cubes into container then pour in your vodka making sure the mango is completely submerged. Close the container.


I am listing the simplest utensils that you can use, the ones mom should have already have in the kitchen.
– A large glass jar (I used a 3 liter jar) you will need at least 2
 large plastic bowl
– paring knife
– vegetable peeler  (or knife)
– measuring cups (liquid and dry)
– metal strainer
– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. 

Notes on Utensils:
Avoid plastic as much as possible when working with strong alcohol. Glass is always preferable.

Aging and Straining Your Champagne Mango Liqueur

After 3-4 weeks of infusing, it’s time to strain the liquid.

Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice (the fourth photo).

After straining, you can discard all of the rind, pulp and any spice.

Strain back into the large container if you are going to do step 2.

Otherwise you can go straight to bottling.

Step 2

Mangos are very sweet and oftentimes there’s no need for sugar. Using honey as a sweetener is not the best option as it offsets delicate mango flavor.

Boil the 2 cups of water slow mix in the sugar. Lower the fire to a simmer when all the sugar is melted. Turn off fire and let cool.

When sugar water is cool add slowly to liqueur tasting as you add so you don’t overs sweeten!

Congratulations On Your Awesome Champagne Mango Liqueur

You now need a bottle and a label, that is cool enough to compliment your hard work. Honestly if it looks good people will rave about it. If you put it into a cheap bottle people will make fun of you.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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