Mango Mojitos are a fun and flavorful summer beverage. Make the mango purée and simple syrup ahead of time, and you can make these delicious cocktails quickly for happy hour!
If you like mangos, this is the cocktail for you! It’s a riff on a classic Cuban mojito, but with the addition of fresh mango purée. It’s super refreshing and perfect for a summer happy hour.
What’s in a mojito?
A traditional mojito contains fresh mint, sugar, white rum, club soda, and lime juice. Sometimes powdered sugar or simple syrup are used in place of the sugar. Lemon juice is substituted for the lime juice in certain recipes.
The fresh mint is muddled in the bottom of the glass first, and then topped by the rest of the ingredients.
What does muddle mean?
To “muddle” means to gently pound something. In the case of a mojito, fresh mint is muddled in order to release the aromatic oils. The end of a wooden spoon is great for this, as it isn’t sharp enough to cut the mint, but it’s hard enough to smash it to release the oils.
Ingredients for a Mango Mojito
- White rum is best for this recipe. Any brand you like is fine!
- We’ll create mango purée from fresh mangos.
- Fresh mint is sold in plastic containers in the produce section of the grocery store.
- Limes add a bright, fresh citrusy taste to the drink.
- We’ll combine the sugar with water and boil it to create a simple syrup.
First, blend two ripe mangos in a food processor to create a mango purée.
Then, boil water and sugar together to create a simple syrup.
That’s all the “cooking” that you need to do. The rest is just assembly. This recipe can be made by the glass or in a pitcher, for a total of six servings.
Here’s how I made them by the glass:
Place two lime wedges and four mint leaves in a tall glass.
Muddle (a.k.a. smash) gently with the handle of a wooden spoon to release the lime juice and the mint aroma.
Top with two tablespoons mango purée, two tablespoons simple syrup, and three tablespoons white rum. If you’re making a mocktail, just skip the rum and add more club soda instead.
Stir to combine and then top with ice and club soda.
The Mango Mojito is sweet and super refreshing. It’s perfect for a summer day!
Can I make this a mocktail?
Yes! Skip the rum and add a splash more club soda instead.
Can I use dark rum?
I wouldn’t recommend it. The color of the dark rum will make the cocktail a muddy, unappetizing color.
Can I use tequila instead?
Sure! It’s not traditional, but mojitos can absolutely be made with tequila.
In our house, a mango mojito holds a special place (and has a special name). It was the signature drink at our wedding, and was called “The Longito”.
When our wedding venue (the LondonHouse in Chicago) asked if we wanted a signature cocktail for the reception, we were briefly stumped. I love a mojito, but Longe only enjoys sweeter cocktails.
I knew he loved mangos—he grew up with a mango tree in his front yard—so I suggested a mango mojito. Amid the myriad other decisions we had to make, we just rolled with it. Somewhere along the way, it got dubbed “The Longito” after Longe. 🙂
For the mango purée:
- 2 ripe mangos (makes 3/4 cup purée)
For the simple syrup:
- ⅔ cup sugar
- ⅔ cup water
For all 6 cocktails:
- ¾ cup mango purée (follow instructions using 2 ripe mangos)
- 1 cup simple syrup (approximately—use measurements above to make it)
- 1 cup + 2 tablespoons white rum
- 3 cups club soda
- 2 limes, cut into wedges
- Handful of fresh mint leaves
For one cocktail:
- 2 lime wedges
- 4 mint leaves
- 2 tablespoons simple syrup
- 2 tablespoons mango purée
- 1½ oz 1 shot or 3 tablespoons white rum
- ½ cup club soda
For the mango purée:
- Peel the mangos. Place the mango flesh in a food processor. Process until completely smooth, stopping to scrape down the edges of the food processor bowl if necessary.
For the simple syrup:
- Combine ⅔ cup sugar and ⅔ cup water in a small saucepan and place over medium heat. Bring to a boil, stir to dissolve the sugar, and take off the heat. Let the simple syrup cool completely.
Mango mojitos by the pitcher (6 servings):
- Place the lime wedges and mint leaves in a large pitcher. Use the handle of a wooden spoon to gently mash the limes and mint to release the lime juice and the mint aroma.
- Add the mango purée, the cooled simple syrup, and the rum to the pitcher; stir to combine.
- Add several cups of ice (I did about ¾ up the side of the pitcher, but it depends on how big your pitcher is). Top with the club soda. Serve immediately.
For each individual cocktail:
- Follow the instructions above for making mango purée and simple syrup.
- Place two lime wedges and 4 mint leaves in the bottom of a tall glass. Use the handle of a wooden spoon to gently mash the limes and mint to release the lime juice and the mint aroma.
- Add 2 tablespoons mango purée, 2 tablespoons simple syrup, and one shot of rum; stir to combine.
- Fill the glass up ¾ of the way with ice and top with 1/2 cup club soda.
- Garnish with fresh mint leaves and serve immediately.