Make this light and refreshing mango mojito cocktail in just 5 minutes using fresh mango puree or store-bought nectars. It’s vegan, gluten-free, nut-free, and soy-free.
About This Recipe
Mango Mojito is a light and refreshing Cuban-style cocktail, where mango puree is mixed with club soda, lemon juice mint leaves, sugar, white rum, and ice cubes. There is a very subtle spicy kick from the jalapeno in this drink.
This mango mojito with a tropical twist can be made using freshly made mango puree using fresh or frozen mangoes or even from store-bought mango nectar. If using mango nectar, you can make it round the year.
You can make this cocktail without alcohol too. Just skip the rum and keep the remaining the same.
I have used white rum in the recipe, as I like the combination of it with mangoes, but you can use vodka too.
This drink is vegan, gluten-free, soy-free, and nut-free, so make it without any hesitation this summer.
Mango Puree – I have added fresh mango puree to the cocktail, but you can definitely use the canned puree or mango nectar as well. If you are making this in the summers, do buy fresh mangoes from the market and use the puree of the same.
I prefer to puree Alphonso mangoes as they are sweet and juicy, but you can go for any variety of sweet mangoes.
Rum – White rum is the alcohol traditionally added to mojitos. I have used Bacardi white rum to make this. You can use any white rum that you have.
If you want to experiment, you can add in vodka too instead of white rum.
Ice Cubes and Soda – You will also need lots of ice cubes to serve this drink. Club soda is needed to fill up the glass.
Other Ingredients – A few fresh mint leaves, granulated sugar, lemon juice, and chopped fresh Jalapeno. The spicy kick from the jalapeños is to die for. If you don’t have Jalapeno, you can use green chilies too.
You can also add pineapple juice, strawberry puree, or even peach puree to this Mojito for a taste change.
How to make Mango Mojito?
Add 6-8 mint leaves and 4 tsp sugar to a cocktail shaker.
Note – You can use honey or maple syrup in place of sugar.
Muddle using a muddler or the back of a spoon until mint leaves are macerated. This step is important to release the flavor of mint.
Add 2 tsp lemon juice, ½ sliced jalapeño, 1 cup mango puree, and 4 oz white rum to the shaker and shake well.
Fill 2 tall glasses with ice cubes.
Add the mango mix to the glasses equally.
Top with club soda. Garnish with mint leaves and lemon slices. Serve immediately.
Frequently Asked Questions
Yes, you can make this delicious drink in a blender. Just add in chopped mangoes, some mint leaves, sugar, lemon juice, jalapeno, white rum in the blender and make a smooth puree.
Next, add the ice cubes in the glass, pour the mango mixture and top it with club soda and mint leaves and it’s ready.
You can also make a non-alcoholic mango mojito, by just omitting the white rum from the recipe, and there you have a refreshing summer mocktail.
This Mango drink stays good in the refrigerator for several days. Just add it to the pitcher, cover it, and store it.
But if you ask me, I make it fresh the day I feel like drinking it, as it tastes the best. I just make a pitcher of Non-Alcoholic Mango Mojito and keep drinking the entire day whenever I feel thirsty.
If making it for a party, you can make it 4 to 5 hours before your guests arrive and store it in the fridge, so that you have your drinks ready at the time of the party.
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Mango Mojito Recipe
- 6-8 mint leaves
- 4 teaspoon sugar
- 2 teaspoon lemon juice
- ½ sliced Jalapeno
- 1 cup mango puree
- 4 ounces white rum
- ice cubes
- club soda
- Add 6-8 mint leaves and 4 tsp sugar to a cocktail shaker.
- Note – You can use honey or maple syrup in place of sugar.
- Muddle using a muddler or the back of a spoon until mint leaves are macerated. This step is important to release the flavor of mint.
- Add 2 tsp lemon juice, ½ sliced jalapeño, 1 cup mango puree, and 4 oz white rum to the shaker and shake well.
- Fill 2 tall glasses with ice cubes.
- Add the mango mix to the glasses equally.
- Top with club soda. Garnish with mint leaves and lemon slices. Serve immediately.