Cool off with a delicious Mango Mojito … this refreshing cocktail is easy to make and loaded with tropical flavor!
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Are you a mango fan? Their sweet, juicy flavor has me totally hooked!
The unique flavor of fresh mango pairs perfectly with zesty lime and fragrant mint in this fun twist on the classic mojito recipe. The result is an easy tropical drink that I know you’re going to adore!
Apart from its vibrant taste, my favorite thing about this drink is that it’s quick and easy to prepare. I’m showing you exactly how below, so keep reading for all the details!
You should be able to find the ingredients for this mango rum drink in most groceries stores. Here’s what you’ll need:
- Fresh Mango
- Fresh Lime
- Club Soda
- Fresh Mint Leaves
- White Rum
This recipe pairs classic mojito ingredients—lime juice, sugar, club soda, mint, and rum—with fresh mango. Typically, I like to muddle fruit for mojitos, but fresh mango can be a little slippery, making it harder to mash. So for this drink you’ll puree it … it only takes a minute and is totally worth the effort … trust me!
Make sure to use high quality ingredients here. Avoid bottled lime juice and choose the sweetest, freshest mango you can find. You’ll really notice a difference in the finished drink.
I prefer fresh mango for this drink, but if you’re in a hurry, you can substitute mango nectar. Just keep in mind that mango nectar not pure mango (usually only 20 to 25%), and that it is sweetened. I’d recommend reducing the sugar or eliminating it altogether, depending on how sweet you’d prefer the finished drink. (Mojitos are typically not super sweet.)
How to Pick a Mango
There are hundreds of types of mangos, however if you’re from the U.S., your selection is probably very limited. Most conventional grocery stores typically carry only one or two varieties, but any kind will work for this drink.
Look for mangos with smooth, unblemished skin. Ripe mangos should have a little give when you press gently on them (similar to an avocado or peach). Color is not an indicator of ripeness.
It’s fine of your mangos aren’t ripe when you purchase them. Just make sure to allow them to ripen on your counter before using, because the unripe fruit will be hard and fibrous, and it won’t work for this recipe.
What rum is best for a mojito?
I used Bacardí Carta Blanca (Superior) for this drinks, a classic choice for mojitos. It’s very easy to find, and it’s affordable. Other white rums work fine though, so feel free to substitute your fave. Avoid dark, spiced, and flavored rums for this drink.
You’ll Also Need
To make this Mango Mint Mojito, you’ll need a food processor (or high power blender) to puree the mango, as well as a muddler, jigger, and bar spoon. If you don’t have these items, I’d recommend purchasing a cocktail making kit, which will have everything you need to make this drink (and future cocktails). You’ll also need a Collins glass (or large highball), plus plenty of ice, for serving the finished drink.
How to Make a Mango Mojito
Now that you’ve gathered the ingredients and supplies, let’s make this cocktail!
Start by chopping the mango. Mangos have a large, hard seed / pit, so make sure to cut parallel to (and to the side of) the pit. Score the fruit with a knife, then cut it from the peel.
Place the chopped fruit in your food processor (or high powered blender), then blend until pureed. It’s okay if there are a few small chunks of fruit, but you want it to be mostly smooth.
Tip: one large mango will make about 1/2 to 3/4 cup puree, so you’ll have enough for two to three drinks. I’d recommend pureeing a few at a time, then storing the puree in the refrigerator until needed. It should keep for a day or two.
Next, you’ll cut a lime into eight wedges. Squeeze four of the wedges into a Collins glass (or a large highball), then drop them into the glass.
To the lime, add three level bar spoons of sugar and one ounce club soda. Then, use your muddler to press and twist the ingredients together a few times.
You simply trying to extract the liquid from the lime and combine it with the sugar. Avoid pulverizing the limes, or your drink will be bitter.
Tip: this drink only uses half a lime, so save the rest to make another drink for yourself or for a friend.
It’s time to add the mint, and I have a cool trick for doing it!
Most Mojito recipes ask you to muddle the mint along with the other ingredients, however if you’re not careful, this can make your drink bitter. And all those little mint pieces have to go somewhere, which means they’ll probably end up in your teeth. Not pretty.
Here’s a better way, that I learned during a mixology class at Casa Bacardí on a trip to Puerto Rico. Simply stack the mint leaves in the palm of your hand. Then, use your other hand to smack the mint about five to six times, or until it smells fragrant. Doing this gives you all the flavor of the mint without the bitter taste or pesky bits of mint … neat, right?
Once you smell that minty fragrance, rub the leaves over the rim of your glass, then drop them into the drink.
Next, you’ll add two ounces rum and 1/4 cup mango puree. Fill your glass with ice, then top off the drink with club soda.
Grab your bar spoon and mix well. When you’re done, the drink should be a uniform color, and the mint should be distributed throughout the drink.
Of course, I couldn’t resist adding a colorful garnish!
For this mango cocktail, I added a sprig of mint and half a slice of mango. Add a little slit in the mango with a sharp knife, so you can perch it on the rim. I kept the skin on the mango for a little color, and I love how it looks!
And that’s all there is to it … your colorful, gorgeous, (and most importantly) delicious Mango Mojito is ready to sip! Wasn’t that easy?
More Mojito Recipes
Now that you’ve mastered this delicious mango rum drink, check out these mouthwatering mojitos next:
- 1 large mango, peeled and chopped
- 1 medium lime, cut into 8 wedges
- club soda
- 12 mint leaves
- 2 ounces Bacardí Carta Blanca (Superior) Rum, or other white rum
- Puree chopped mango in food processor. Set aside.
- Squeeze four lime wedges into Collins glass (or large highball), then drop into glass. Add three level bar spoons sugar and 1 ounce club soda.
- Use muddler to press and twist the ingredients together a few times.
- Stack mint leaves in the palm of your hand. Smack leaves with your other hand, 5 to 6 times, or until fragrant.
- Rub mint over glass rim, then drop into drink.
- Add 1/4 cup mango puree to drink, along with rum. Fill glass with ice. Top off drink with club soda.
- Mix drink well, using bar spoon.
- Serve immediately, garnished with a sprig of mint and a mango slice, if desired. Enjoy!