How to Make a Mango Puree for Martinis (3 Steps)

Just about any mixed drink you find ending in "tini" with the name of a fruit preceding it is a playful and whimsical take on a vodka martini. The list of fruits you can mix in these cocktails is limited only by your preferences, and it's not uncommon to find fruit martinis ranging from the adventurous, such as the habanero and passion fruit-tini, to the reserved, like the mangotini. Mangoes play well off sweet vermouth, so you have a couple of sweet flavors in a mangotini. You can freeze extra mango puree since it contains the preservatives sugar and lemon juice.

Things You'll Need

Paring knife
Spoon
Food processor or blender
Sieve or colander

Cheesecloth
Spoon or spatula
Bowl
Freezer-proof airtight food-storage container (optional)

Instructions

Place the mango stem-side down and position your knife parallel with and about 1/4 inch to the left of the widest center line. Slice downward through the mango and repeat on the right side. You're left with two mango "cheeks" and a center portion that contains the seed. Scoop the flesh out of each "cheek" with a spoon.
Place the mangoes in the food processor or blender and blend them at high speed with freshly squeezed lemon juice and sugar to taste until smooth, about 30 seconds. Use the juice from one whole lemon for every two mangoes you puree. Mango puree is fluid and has no chunky pieces of flesh in it. You can still see tiny fibers in the puree, though.
Line a sieve or colander with two or three layers of cheesecloth to make an extra-smooth, velvety mango puree. Scrape the pureed mango into the colander and press it through with a rubber spatula or the back of a spoon into a bowl.

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