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This Mango Mojito is a refreshing, fruit-infused, rum-based drink bursting with tropical flavors—a perfect summer beverage for backyard barbecues or a quiet sunset sipper.
I first fell in love with this Mango Mojito cocktail recipe on a balmy June afternoon at my local farmers market. Ripe mangoes were piled high, their golden flesh practically begging to be muddled into something special. I swapped the traditional lime-only base for a sweet-tart mango puree, added a citrusy twist with fresh lime juice, and brightened everything with a handful of mint leaves. The result? A vibrant, fruit-infused cocktail that feels like a mini vacation in every sip. According to a 2023 Food & Wine survey, 62% of home bartenders are mixing tropical flavors these days—and no wonder. This mango mojito strikes the perfect balance between sweet and zesty, and you can easily control the sugar level or swap in sparkling water for a lighter, low-calorie version. Honestly, I adore serving this at summer brunches or lazy weekends on the porch. It’s simple, festive, and—bonus—no fancy mixology skills required. If you’re looking for a standout, cooling drink that wows guests (or just your own taste buds), give this recipe a whirl. You might even find yourself dreaming of palm trees!
Why You’ll Love This Recipe
* Ready in under 10 minutes—no fussing around
* Uses fresh, seasonal mango for bright tropical flavors
* Customizable sweetness—make it as light or as sweet as you like
* Rum-based drink that packs a gentle punch without overwhelming
* Perfect summer beverage for parties, picnics, or quiet evenings
* Fruit-infused cocktail that doubles as a mocktail with soda water
* Invites instant beach-vibes—no tan required!
* Mint leaves add a refreshing lift and aroma
Ingredients
* 1 cup fresh mango chunks (about 1 large ripe mango)
* 2 tablespoons granulated sugar or simple syrup (swap agave for a lighter touch)
* 10–12 fresh mint leaves, plus extra sprigs for garnish
* 1 ounce fresh lime juice (about 1 lime), strained
* 2 ounces white rum (Bacardi or Havana Club are great choices)
* 1 ounce mango liqueur or triple sec (optional for extra fruit punch)
* 2–3 ounces club soda or sparkling water, chilled
* Ice cubes (crushed if you have a blender or cocktail crusher)
Tips:
- Choose mangoes that yield slightly to pressure and smell sweet at the stem.
- Tear mint leaves gently—this helps release essential oils without bitterness.
- For zero-proof, replace rum and liqueur with extra club soda and a splash of mango juice.
Directions
1. In a sturdy glass or cocktail shaker, add the mango chunks and sugar (or simple syrup). Use a muddler or the back of a spoon to press the fruit until you see juicy pulp and a bit of liquid pooling. This step unlocks those vibrant tropical flavors.
2. Gently clap the mint leaves between your palms—this warms them up and releases aroma. Toss them into the glass with the mango puree and muddle lightly (just a few presses) so you get fragrance without too much bitter chlorophyll.
3. Pour in the fresh lime juice, white rum, and mango liqueur if you’re using it. Give everything a good stir or shake in a Boston shaker for about 10 seconds—enough to chill and combine.
4. Fill a serving glass with ice cubes (crushed ice keeps drinks colder, longer). Strain the mango-mint mixture over the ice, catching large bits in the shaker. If you don’t mind texture, skip the strainer for a rustic feel.
5. Top off with club soda or sparkling water. Stir gently to marry the bubbly fizz with the fruit base. Look for tiny bubbles clinging to the mango pieces—that’s a sign it’s perfectly mixed.
6. Garnish with a sprig of mint and a thin mango slice or lime wheel on the rim. Serve immediately with a reusable straw or a festive paper one, and watch everyone smile.
Servings & Timing
• Yield: 1 cocktail (multiply ingredients for larger batches)
• Prep Time: 5 minutes
• Chill/Rest Time: None required—serve right away!
• Total Time: 5–7 minutes from start to sip
Variations
* Coconut Mango Mojito: Swap club soda for coconut water for a creamy-light twist.
* Spicy Mango Mojito: Muddle a few jalapeño slices with the mango for a hint of heat.
* Frozen Mango Mojito: Blend all ingredients with ice for a slushy, pool-party vibe.
* Herbal Citrus Mojito: Add a basil leaf or two alongside mint for extra complexity.
* Low-Sugar Mojito: Use stevia drops instead of sugar and skip the liqueur.
* Pineapple Mango Mojito: Mix half pineapple chunks with mango for a tropical punch.
Storage & Reheating
• Make-Ahead Prep: Blend mango puree up to 24 hours ahead—store covered in the fridge.
• Storing Leftovers: Keep unmixed mango-mint concentrate in an airtight jar for 2–3 days.
• Assembly at the Last Minute: Add club soda and ice just before serving to retain fizz.
• Thawing Notes: If you freeze puree in ice cube trays, let cubes thaw 10 minutes before muddling.
Notes
• I learned that over-muddling mint can lead to a brassy taste—muddle just enough to bruise the leaves.
• For an extra-smooth finish, strain the mango pulp through a fine mesh before mixing.
• Using simple syrup instead of granulated sugar ensures no grit at the bottom of your glass.
• Experiment with aged rum for a deeper, caramel-note profile—just reduce the liqueur to keep balance.
• If you prefer sweeter cocktails, add up to 1 tablespoon more syrup—but taste as you go.
FAQs
Q: Can I use frozen mango?
A: Absolutely—thaw slightly, then puree. Frozen mango packs sweetness and convenience.
Q: What if I don’t have a muddler?
A: The back of a wooden spoon or a sturdy rolling pin works just fine.
Q: How can I make this sugar-free?
A: Swap simple syrup for monk fruit sweetener or stevia and skip the liqueur.
Q: Can I batch this for a party?
A: Yes—multiply the mango, sugar, lime, and rum, then stir into a pitcher and top with soda.
Q: Which rum is best?
A: A light white rum like Bacardi or Havana Club lets mango shine; try aged rum for depth.
Q: Is there a non-alcoholic version?
A: Use extra club soda, mango juice, and a splash of lime—mint still brings the magic.
Q: How do I avoid a bitter mojito?
A: Gently muddle mint leaves—vigorous bruising releases chlorophyll, which tastes sharp.
Q: Can I use bottled lime juice?
A: Fresh juice is best for brightness, but bottled works in a pinch—just skip any sweetened varieties.
Conclusion
This Mango Mojito truly captures the essence of summer—bright mango puree, a citrusy twist, and minty freshness all in one glass. Whether you’re hosting friends or treating yourself to an after-work pause, this fruit-infused cocktail delivers every time. Give it a try, let me know how it went, and don’t forget to explore more of my tropical drink recipes for your next sunny gathering!
Mango Mojito
Ingredients
- 1 cup fresh mango chunks ripe mangoes
- 2 tablespoons granulated sugar or simple syrup agave (optional for lighter touch)
- 1 ounce fresh lime juice limes
- 2 ounces white rum Bacardi or Havana Club
- 1 ounce mango liqueur or triple sec (optional)
- Ice cubes crushed if available
Instructions
- Muddle mango chunks and sugar/simple syrup in a glass or shaker to release juices.
- Add mint leaves and fresh lime juice to the mango mixture and muddle lightly.
- Pour in white rum and mango liqueur (if using) and stir/shake well to combine.
- Fill a glass with ice and strain the mango mixture over it. Top with club soda/sparkling water.
- Garnish with mint and a mango slice/lime wheel. Serve immediately.
