Mango Mojito
Picture this: a handful of mint leaves, sun-ripe mango chunks, lime’s citrusy twist, and top-shelf rum all mingling in a glass of pure summer bliss. This Mango Mojito is a rum-based drink that fuses tropical flavors and refreshing mint leaves. It's a fruit-infused cocktail that feels both indulgent and light.
Ingredients
- 1 cup diced ripe mango about 1 medium mango; Ataulfo for extra creaminess
- 10-12 leaves fresh mint leaves choose unblemished spearmint or peppermint
- 2 tbsp fresh lime juice about 1 lime for that citrusy twist
- 1 tbsp agave nectar or honey agave nectar or honey simple syrup works too; adjust to taste
- 2 oz white rum white rum I like Bacardi Superior, but any light rum will do
- club soda or sparkling water to top off and add bubbly lift
- crushed ice enough to fill two glasses
- lime wedges and extra mint sprigs for garnish
Instructions
- In a sturdy cocktail shaker, gently press the mint leaves with a muddler (or the back of a spoon) just enough to bruise them—releasing oils without shredding into bits.
- Puree diced mango in a blender until silky smooth. If you like a bit of texture, pulse just a few times instead of blending fully.
- Add fresh lime juice and agave nectar to the muddled mint. Stir until the sweetener dissolves completely—that’s your flavor base.
- Pour mango puree and rum into the shaker. Add ice, seal, and shake vigorously for about 10 seconds until chilled and frothy.
- Fill two highball glasses halfway with crushed ice. Strain the cocktail mixture evenly over the ice.
- Top each glass with club soda or sparkling water—pour gently to preserve bubbles.
- Tuck in a lime wedge, slide a mint sprig down the side, and if you’re feeling fancy, perch a thin mango slice on the rim. Cheers!
Notes
Tip: If your mango isn’t very sweet, add an extra teaspoon of agave or swap half the rum for mango juice.
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