Make mango liqueur. Wash mango, leave peel on, chop in small pieces, immerse in 2 cups vodka, one week, shake daily.

Run soaked mango pieces through foodmill, pour pressed mango juice back in mason jar with vodka and add 1 cup of simple syrup, add 1/4 Tsp brewers yeast, put lid on loose to let the fermentation gasses escape, ferment one more week in pantry. You probably have 3 cups of mango brew now..

Filter finished mango brew into two sterilized recloseable pint beer bottles with porcelain caps through stainless steel funnel with filter, top off with cup of vodka, seal lid, store in fridge to stop any residual fermentation. Sediment in liqueur will settle in a week.