How to make mango extract at home? If you have been craving for delicious homemade mango extract that is free of preservatives, then this easy and foolproof recipe is all you need. Here’s a recipe for mango extract that you can make at home. It is very easy to make, and so good!
How to make homemade extracts with fruit and herbs
Turn fruit and herbs into flavours you can use all year round.
Words: Jane Wrigglesworth
If you’re an avid cook, you probably use several food extracts in your baking. I frequently use vanilla, almond, peppermint, orange, and lemon extracts in cakes and icing. I’ve even used coconut extract when a recipe has called for coconut milk, and I didn’t have any; just mix coconut extract into plain milk as a great alternative.
It’s easier and cheaper to buy vanilla, almond, and coconut extracts than make your own. But if you have plenty of fruit or herbs, you can easily make other extracts yourself.
Extracts are a simple and easy way to create incredible flavourings that are far superior to the ones you can buy. You control the strength, quality, and taste combinations.
There are no artificial colours or preservatives, and it’s a great way to preserve the flavour of crops for out-of-season use. All you need are two ingredients: the fruit (or herb or nut) and alcohol. The only ‘equipment’ is a glass jar to store it in.
INFUSING WITH ALCOHOL
Alcohol acts as a preservative and gives your extract an extended shelf life. Vodka is the alcohol of choice because of its neutral flavour – it won’t intrude on the taste of the extract. White rum is another popular choice.
You can use other spirits, such as dark rum or bourbon, but they add a distinctive flavour to your extract (which you might like). Whichever spirit you choose, it should be at least 40% alcohol content (80 proof). If you can get it, 50% alcohol, or 100 proof, is best.
The process is simple: combine fresh fruit or herbs and alcohol in a jar and let it sit for a while. The longer the extract sits, the stronger the flavour. When the extract is at the strength you like, strain it through cheesecloth and discard the fruit, herb, or nut bits. Cheesecloth is ideal as it catches any small seeds from the fruit.
Store in glass containers in a cool, dark location. Small, thoroughly cleaned glass spice jars or empty extract bottles work well. Dark-coloured containers are best since sunlight can’t penetrate the glass, which will cause the contents to spoil.
Making alcohol-infused extracts is exactly like making herbal tinctures.
The basic steps are:
Add the fruits or herbs (mashed or chopped depending on the ingredient) to a glass jar, like a mason jar or an old, clean, jam jar. Pour the alcohol over your fruit or herbs – all the ingredients should be covered.
Screw the lid on tightly. Store in a cool, dark location – give it a shake once a day to help the infusion process.
The longer you leave it, the stronger the flavour – the final flavour should be almost unbearably strong. The storage times I recommend in the recipes below are the minimum.
6 extracts to make this summer
1. Blueberry, strawberry, cherry, and raspberry extract
Add ¾ cup fresh, mashed berries to a jar. Pour in 1 cup of alcohol. Store in a cool, dark location for at least eight weeks. Taste test after eight weeks.
2. Mint/peppermint extract
Roughly chop 3 cups fresh mint. It’s important that it’s chopped and not left whole. Chopped mint releases more oil and gives the extract a stronger flavour. Combine the mint in a jar with 1 cup alcohol. Store in a cool, dark location for a minimum of 1 week before you begin taste testing it.
3. Orange, lemon, grapefruit, and lime extract
Combine ¼ cup citrus zest and 1 cup of alcohol to a jar. Make sure there’s no white pith from the zest, or it adds a bitter flavour to the extract. Store in a cool, dry location for at least 6 weeks.
4. Banana extract
Add 1 mashed ripe banana and 1 cup of alcohol to a jar. Store for at least 8 weeks in a cool, dark location, then taste test.
5. Basil extract
Add 1 cup roughly chopped fresh basil to 1 cup of alcohol. Chop the basil to maximise the flavour. After 2 weeks, taste test for flavour.
6. Almond extract
Blanch 8 raw almonds to remove the skins. To do this, place the almonds in a saucepan of boiling water for 1 minute, then remove, run under cold water, dry, and rub off the skins.
When completely dry, roughly chop. Add to a jar with 1 cup alcohol. Store for 6-8 weeks before testing it for taste.
HOW TO MAKE ALCOHOL-FREE EXTRACTS
If you’d prefer not to use alcohol, you can still make extracts using glycerin as a substitute.
You need to source food-grade liquid glycerin (available on Trade Me, and online from eco-stores and pharmacies). Mix it with water in a ratio of 3:1 to equal the amount of alcohol in the recipe.
HOMEMADE DIY EXTRACTS
Homemade extracts are easy to make and are great for gifting. I’m sharing how to make extracts in a variety of flavors as well as how to package them for cute gifts.
Last year, I shared my first batch of homemade extracts which I made as holiday gifts. This year, I added some other flavors to my line-up and also made wax seals for the bottles.
I made vanilla, mint, lemon, lime and orange extracts. The wax seals were a fun touch though it took a few tries to get that one long drip that runs down the edge of the bottle. Luckily, if you don’t like your seal, you can break off the wax and try again.
HOW TO MAKE EXTRACTS
The extracts are easy to make. Basically, you just add whatever flavor you want to vodka and then let it sit for a few weeks so the flavor develops. So, if you want to make these for holiday gifts you will need to make them about a month in advance.
For each variation, you will need eight ounces of vodka and to it you add your flavoring. I use 16-ounce canning jars* to make my extracts. Here are the different ones I made:
- Vanilla: vodka plus 3 to 4 vanilla beans
- Lemon/Orange/Lime: vodka plus citrus peel (pick your favorite)
- Mint: vodka plus fresh mint with stems removed
Store your extracts in a cool, dark place like a cupboard or pantry. A month later they will be ready. In most cases, you will want to remove the flavoring (i.e. the vanilla pods, mint leave, citrus peels) before transferring the extract to another container. You can add fresh ones when you bottle it and I’ve included specific notes about doing this in the recipe card.
HOW TO MAKE WAX SEALS FOR BOTTLES
For gifting, I like to divide the extracts into 2-ounce clear bottles* and make wax seals, which look really cute. So, here are the rest of the materials you will need:
- Chalk labels* for the jars
- Filament tape* which makes it easier to make the wax seal
- Bottle seal wax beads*
You don’t need to do a wax seal but it does make the bottles look a little fancier. Adding the wax is actually pretty easy.
- First, add a little piece of filament tape to the bottle, which makes the wax seal easier to break.
- Melt down wax beads and dip your bottle caps in the seal, dipping a little extra on one side so that it will run down the side.
There are so many ways to use these extracts in baking and cooking – you can even add them to drinks for a pop of flavor. They’re great for gifting – I hope you have fun making them!
What Is Mango Extract?
Mango extract is derived from the tropical mango fruit and the liquid extract is used in cooking a variety of dishes, including desserts, salads, and poultry. Often used as a substitute for cutting small pieces of mango from the large fruit, it can be a safer alternative to using the often allergenic mango fruit with skin. Mango are known to include a variety of vitamins, and, as a result, the extract is also used in some diet supplements for weight loss.
Mangoes and other fruits give a hint of natural sweetness to a variety of main dishes. Since mangoes are a large fruit to cut down, some cooks prefer to use the liquid extract form instead. The extract of mango can be combined with different oils and sauces to create a marinade for chicken and pork. Certain types of seafood dishes also utilize mango extract to give a hint of tropical flavor.
The versatility of mango extract makes it possible for use in side dishes as well. Mango gives sweetness to salad dressings, as well as certain sauces for pasta. Even if a chef uses chunks of mango in a dish, the liquid extract can complement the fruit and give the entire dish a stronger flavor. Mango extract is also used in desserts, such as pies, cakes, and ice cream.
Mangoes have the reputation of being allergenic, so some consumers are cautious about eating them. The fact is that the skin of the mango might cause an allergic reaction in some people, but the actual fruit is not allergenic. Mango skins can cause itchiness and rashes around the mouth, so they should not be eaten. When looking for a mango extract, consumers can ask the manufacturer if any skins were used during processing to minimize the risk of an allergic reaction.
Aside from cooking, mango extracts are also used in the creation of dietary supplements, the most common types being derived from African mangoes. The extract purportedly helps to decrease the appetite and increase the amount of leptin and adiponectin hormones in the body, which may directly correlate to fat loss. A mango extract diet also provides the body with vitamins A, D, and C.
Taking mango extract in the form of a supplement might help with an individual’s dieting program, but it generally should not be the primary source of weight loss. Most cultures praise the mango as a healthy food source, but it is also used as a part of a healthy lifestyle. Some extracts might also contain other ingredients not listed on the bottles, so consumers should use caution.