Mango Mojito Recipe

Prepare mango puree

If you don't have pre-made mango puree, peel and dice one small ripe mango (about 1 cup diced). Place mango in a blender and puree until smooth. Strain through a fine mesh sieve if you prefer a silkier texture. Measure 0.75 cups for the recipe and reserve the rest for another use.

Muddle mint and sugar

In a sturdy highball glass or cocktail shaker, add 12 fresh mint leaves and 1 tablespoon granulated sugar. Add the 1 oz fresh lime juice. Gently muddle the mint and sugar with a muddler or the back of a spoon for about 10–15 seconds—press to release oils but avoid shredding the leaves into tiny pieces.

Combine mango, rum, and ice

Add 0.75 cups mango puree and 2 oz white rum to the muddled mint mixture. Add 6 ice cubes to the shaker (or directly to the glass if making in-glass). If you like sweeter drinks, add up to 1/2 tablespoon simple syrup (optional). Shake vigorously for 10–12 seconds if using a shaker, or stir well for 10 seconds if preparing in the glass.

Assemble the cocktail

Fill a serving glass (highball or Collins) with about 1 cup crushed ice. Strain the shaken mixture over the crushed ice, or pour the in-glass mixture over the ice. Top the drink with about 3 oz club soda to add effervescence. Gently stir once or twice to integrate soda without flattening it.

Garnish and finish

Garnish with 2 mango slices and a fresh mint sprig. Optionally, slap the mint sprig between your palms before garnishing to release aromatic oils. Serve with a straw and enjoy immediately.