Wanda’s Classic Mango Coquito
Ingredients
- 2 cups fresh mango puree (6 small ripe mangos or 4 medium to large)
- 1 can coconut milk (13.5 oz. can)
- 1 can cream of coconut (15 oz. can)
- 1 can condensed milk (14 oz. can)
- 1 can evaporated milk (12 oz. can)
- 1 tablespoon of vanilla
- ½ teaspoon cinnamon powder (optional to taste)
- 3 cinnamon sticks (for the tea)
- ½ teaspoon of cinnamon powder (for the tea)
- 1½ cups water (for the tea)
- 1½ cups white rum (optional)
- Utensils: Funnel, Strainer (fine mesh), Blender, 2 bottles (750 ml each)
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Instructions
- Cinnamon Tea: Put 1 ½ cups of water, 3 cinnamon sticks and ½ teaspoon of cinnamon powder in a small pot and boil for 3-5 minutes. Let it cool to room temperature. Reserve 1 cup of this tea to add to the mixture.
- Mango Puree: Peel and cut the mangos. Puree in a blender until it has a soft and creamy consistency. Pass the mango puree through the strainer, pressing with a spoon to make sure no mango fibers remain.
- Blend: Combine the coconut cream, coconut milk, evaporated milk and condensed milk, vanilla, one cup of cinnamon tea and ½ teaspoon cinnamon powder (optional to taste) and blend on high for a minute.
- Note: For a low-capacity blender, divide the milk mixture in half. Add one cup of mango puree per batch. Pour both batches into a bowl and stir to mix well before bottling.
- Bottling: Use a funnel to facilitate pouring the mango coquito mixture into the bottles. Optional: Add ¾ cup of white rum per bottle. Refrigerate for 24 hours.
- Shake well before serving. Serve chilled.
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