Ingredients
1 cup ripe mango
1 tablespoon lemon zest
1 1/2 cup spiced rum
1/2 cup sugar
1/2 cup water
1 1/2 cup cream base
1/2 teaspoon vanilla extract

Instructions
Puree mango pulp lemon zest and put in glass jar with rum. Cover and let stand for 2-3 weeks shaking several times a week.

Strain out solids and discard. Pour liqueur back in cleaned jar.

Make a simple syrup of the sugar and water and let partially cool. Add to liqueur with Cream Base and vanilla. Stir and bottle.