Mango Mojitos are a fun and flavorful summer beverage. Make the fresh mango purée and simple syrup ahead of time, and you can make these delicious cocktails quickly for happy hour!
If you like mangos, a Mango Mojito is the cocktail for you!
It’s a riff on a classic Cuban mojito, but with the addition of fresh mango purée.
In our house, a Mango Mojito holds a special place (and has a special name). It was the signature drink at our wedding, where it was called “The Longito”.
My husband Longe grew up with a mango tree in his front yard, and he loves a sweeter cocktail. So, the Longito was born, and we’ve been enjoying them at family celebrations ever since.
If you love mojitos, don’t miss this recipe for Blueberry Mojitos, too!
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.
- You can prepare the mango nectar and the simple syrup ahead of time. Then you just need to assemble the drinks when it’s time to serve them.
- Can’t find fresh mangos? Use defrosted frozen mango instead.
- You don’t need a muddler for this. The end of a wooden spoon works great.
- 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.
How to make a mango mojito
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.
To make 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.
This Fresh Mango Mojito is sweet and super refreshing. It’s perfect for a summer day!
Frequently Asked Questions
Yes! Skip the rum and add a splash more club soda instead.
I wouldn’t recommend it. The color of the dark rum will make the cocktail a muddy, unappetizing color.
Sure! It’s not traditional, but mojitos can absolutely be made with tequila or vodka in place of the rum.
Yes. I’ve tried it both ways, and while I think the version with mango purée has a better mango flavor, you can absolutely make a delicious cocktail with canned mango nectar. You can find mango nectar in the international foods aisle of your local grocery store. Jumex is a popular brand.
Make it ahead
To make a Mango Mojito ahead of time, prepare the mango purée and the simple syrup, and refrigerate both items.
You can also slice the limes and wash the fresh mint.
Then, when it’s time to serve, you just need to assemble the cocktails.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Fresh Mango Mojitos
For the mango purée:
- 2 ripe mangos (makes ¾ 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 (3 tablespoons or one shot) 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 ½ cup club soda.
- Garnish with fresh mint leaves and serve immediately.