Coco-Mango-Rumba, Rum

mango-rumRecipe notes: What you will need: 1qt Mason jar, sharp paring knife, and strainer. Active time peeling and trimming pith, 1 hour. Inactive time: 60 days for infusion.Yields 750ml. Difficulty level: Moderately easy.

Ingredients:

  • 1-ripened mango, sliced
  • 1/2 cup fresh or dried coconut chips
  • 8-limes, peeled, pith removed
  • 1-vanilla bean split lengthwise
  • 1-750ml white rum

Preparation:

  1. Wash limes thoroughly.
  2. Using sharp paring knife, peel limes, being careful to avoid white part. Whatever white part is left needs to be shaved away as seen below in picture (2-3). Otherwise, if left, pith (white underside of skin) will cause the liqueur to become bitter.
  3. Hold sharp edge of knife at a slight 90 degree angle between pith and skin, and shave pith in strips. It may take a few tries to remove it entirely. I know what a tedious task it is— having made several of these citrus infusions—which is why I turn on the stereo and sit at the kitchen table with a small cutting board for this project. But it’s worth the effort to put out a quality product. Something you will be proud to pour, and display as your personal reserve.
  4. Collect peelings and place in Mason jar
  5. Push peelings to bottom of jar using a plunger from a food processor or facsimile to muddle rinds and release additional oils.
  6. Split vanilla bean lengthwise (no need to scrape seeds out)
  7. Cut mango in half and score fruit for easier removal (example in picture above) Tip:The seed of the mango is quite tricky, because it’s flat. For best results, slice mango horizontally just above middle point to feel where the pit begins.
  8. Layer fruit in Mason jar, and add vanilla bean
  9. Add rum making sure peelings and fruit are completely submerged.
  10. Secure lid, and store in pantry to infuse.
  11. Juice limes, and pour into ice-cube trays
  12. Freeze and transfer cubes to ziplock bag and reserve for mixer.
  13. Stir or shake infusion weekly

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2-weeks later:

  1. Strain and remove vanilla and coconut. Reserve vanilla for baking
  2. At this point you can discard the mango and add fresh mango, or continue to let cure as is. Adding additional mango does infuse stronger flavor and color.

60-days later:

  1. Strain and discard ingredients.
  2. Transfer to desired bottle and add strips of dry mango (optional)