Mango Mojito
A tropical riff on Cuba's classic Mojito, muddling fresh mint with mango nectar, lime, and white rum for a fruity, refreshing highball.
- 2 ozwhite rum
- 2 ozmango nectar
- ¾ ozfresh lime juice
- ½ ozsimple syrup
- 8 wholefresh mint leaves
- 2 ozclub soda
- Fresh mint sprig and lime wheel.garnish
- 1Add the fresh mint leaves and simple syrup to the bottom of a highball glass.
- 2Gently muddle the mint just a few times to bruise and release the oils — do not over-muddle or the mint will turn bitter.
- 3Add the fresh lime juice and mango nectar and stir briefly.
- 4Fill the glass with crushed ice.
- 5Pour in the white rum and top with club soda.
- 6Stir gently once with a bar spoon to combine.
- 7Garnish with a fresh mint sprig and a lime wheel and serve with a straw.
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The Mango Mojito is a tropical variation on Cuba's beloved Mojito. The classic Mojito — combining white rum, fresh lime, sugar, mint, and soda water — is one of Cuba's oldest cocktails, with roots in Havana dating to the 1930s and earlier antecedents using aguardiente in the 19th century. Mangoes have been cultivated across the Caribbean and Latin America for centuries, making them a natural partner for the minty-citrus base of the original drink. The mango variation became one of the most popular fruit mojito riffs of the early 2000s and remains a trending summer cocktail on social media through 2025.
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