Mango Mojito

Why I love this Mango Mojito

This is an easy one since I love mojitos and rum. Adding a fresh fruit puree to the classic cocktail is a no-brainer just like my Mango Margarita On The Rocks and my Guava Margarita. The sweet and tropical flavor of mango pairs perfectly with mint and rum.

I also love that mojitos are easy to make and usually a crowd pleaser because they are sweet, but not too sweet, and have multiple layers of flavors to keep it interesting. You can never go wrong with a mojito on a warm day, similar to my Mango Gelato!

What Rum to Use for a Mojito

A mojito only has a handful of ingredients, and the rum is certainly the star of the show, so it should be one that you enjoy. Typically, mojitos are made with white (or silver) rum. White rums tend to be lighter in flavor and are not aged as long so they are perfect for cocktails.

Darker rums are aged longer and generally have a more complex flavor profile. This makes them perfect for sipping. But, if you love a dark rum and want it in your mojito, I say go for it!

Ingredients Needed to Make a Mojito with Mango

As I mentioned, a mojito only has a handful of ingredients. For the best mango mojito, you should have fresh ingredients and good rum. Ensure the mint and lime juice are fresh.

If possible a fresh, ripe mango will make the best puree. However, mangos are not always readily available or in season. If you don't have fresh mango, you can use a pre-made mango puree and still have a delicious cocktail.

You will also need a sweetener for this cocktail. I like to use simple syrup or Rich Demerara Syrup in my mojito because I always have it on hand and it doesn't have to dissolve like sugar. However, if you want a traditional mojito, substitute the simple syrup for 1-2 tablespoons of white sugar.

Top your mojito off with a splash of club soda or seltzer. Avoid using tonic water as it has added sugar and will make your cocktail too sweet.

How to Make Mango Puree

Mago puree is very easy to make. All you need are ripe mangos and a sharp knife. Start by removing the peels from the mango and dice the flesh into small pieces. Place the mango pieces into a blender and blend to puree.

Store any unused mango puree in a sealable container in the fridge for 2-4 days. You can also freeze mango puree for up to 3 months.

How to Muddle Mint

Mint is a delicate herb so be careful when muddling it. You don't want to over-muddle or smash the mint or it will release a bitter chlorophyll that will end up in your cocktail.

Use a wooden muddler with no teeth and a light hand to twist a few times to release the oils. When you smell the mint aroma you know your mint is ready for your cocktail.