Post #406655 by The Gnomon on Mon, Sep 8, 2008 12:10 PM

Of course, homesqueezed mango juice is the best. If you don't have a juicer, but have access to mangos, then putting them in the blender and straining out the stringiest of the pulp is second best. Third best is finding Goya mango pulp in the frozen food section where they keep the Goya frozen products (while your at it, pick up some Passion Fruit pulp if they carry it).

I've tried just about every brand of Passion Fruit, Mango, Guanabana, and Guava nectar/juice/drink available in the local mainstream and international markets. They are all very distant fourths (last resorts).

If you can get mangos with some kind of regularity, get yourself a mango cutter from Bed-Bath-&-Beyond, and a standard plastic pumpkin scoop from a Halloween jack-o-lantern carving kit. With the mango cutter from BB&B you can split a mango into two halves and a pit in about 1 second. The pumpkin scoop is just the right shape and material for scooping the mango away from the skin in one large chunk (I call them mango steaks). Mango steaks are great on the grill.

That's what I use. And when the mangos at the store are small or don't look that good, I just pop open a bag of Goya mango pulp.

The fresh juice and pulp are suitable for mixological masterpieces. I would not waste any decent rum by using a nectar of any sort. If you're desperate enough to use a nectar, then use really cheap rum.