Take a Trip to the Tropics with This Easy Mango Mojito Recipe
This summery cocktail can be made and enjoyed all year.
If the mojito tastes like it’s good for you, that’s because it is—sort of. At least, that was the thought at the time it was created. Its origins are shrouded in mystery, but a heavily circulated tale is that 16th century sailors and pirates discovered the drink in Cuba and used it as a cure for dysentery. If you have dysentery, we would not recommend you try to get rid of it with a mojito (maybe try replenishing with water instead). But the mix of rum, lime, and mint is good for other things—like drinking on a beach. Or drinking by a pool. Or drinking pretty much anywhere.
The mojito’s simplicity makes it ripe for variation. Making your own, signature Mojito is as easy as adding different seasonal fruits, like mango in this case. For the best possible version of a mango mojito, get the ripest Ataulfo mango you can—those are the smaller, all-yellow mangoes (also referred to as either “honey” or “Champagne” mangoes).
To know if it’s ready, press the fruit with your thumb. It should give but not collapse. Ataulfos are sweeter than larger mangoes, and the juice you can muddle out of them will make you feel as if you are in a tropical paradise, no matter where you’re drinking it. If you want to keep your mojito experimentation going, try swapping mango out with peach, strawberry, coconut water, or passion fruit. Or maybe double up on fruit for a strawberry-peach mojito, or a passion fruit and lime situation. There are no rules, only fruity cocktails.
- 2 oz white rum
- .75 oz lime juice
- .5 oz simple syrup
- 1 bunch mint
- Soda water, to top
Muddle mango, mint and simple syrup in shaker tin.
Strain with a Hawthorne strainer into a Collins glass with ice.
Top with soda water.
Contributed by Supercall