The invention discloses distilled mango liquor. The liquor is prepared from, by weight, 80-120 parts of mangos, 4-6 parts of honey, 4-6 parts of water, 3-5 parts of fruit acid and 0.5-1 part of a bitter removing agent, wherein the bitter removing agent is prepared from, by weight, 0.5-1 part of honey, 1-2 parts of water and 0.1-0.2 part of egg white. The invention also discloses a brewing processof the distilled mango liquor. The process comprises the following steps of cleaning the mangos, then peeling and crushing the mongos, sealing and fermenting the crushed mango blocks at 12-15 DEG C for 5-7 days, adding the water, the honey, the fruit acid and the bitter removing agent, uniformly stirring the mixture, and continuing sealing and fermentation of the mixture for 3-5 days; controllingthe fermentation temperature to be 15-20 DEG C, then raising the temperature to 25-30 DEG C, continuing sealing and fermentation for 5-7 days, filtering a fermented product, and storing a fermented liquid; continuing sealing and fermentation of pulp at 25-30 DEG C for 5-7 days, performing filtering, removing the pulp, mixing a fermented liquid with the stored fermented liquid, adding a clarifyingagent, and performing distilling to obtain the distilled mango liquor.