Mango Infused Rum
2 medium fleshy mango pits (I used Champagne mangos)
3-4 cups light rum, or as much as it takes to cover the fruit
Tools: 32 oz Mason jar, mesh strainer
Place the fruit in a large Mason jar. Cover fruit completely with light rum. I used Cruzan, but if you want to show some love for Haiti, I suppose Barbancourt is okay too. Place the jar in a dark place, or at least out of direct sunlight, and let infuse for at least 3-4 days (I left this last batch in for a week, and I thought it was just right). Shake every other day. If you're not sure if it's ready, taste it. You can always let it set a little longer.
Filter: When you're happy with the infusion, remove the pits, then strain into another container or jar to weed out the little pieces of fruit. And if you really want to be awesome...
For bonus points:
pour over coffee maker
After using the mesh strainer to get the little fruit chunkies, you can clean it up even more with a coffee filter and pour over device. Just strain it once more and get rid of those pesky particles. It makes for a more visually appealing infusion.