Happy (belated) National Mojito Day! What a perfectly refreshing drink for peak summer heat and outdoor activities. Mojitos really check all of the boxes for a perfect cocktail – sweetness from muddled sugar and lime, freshness from mint leaves, and a little fizz from club soda. And of course you can’t forget the RUM. Everything you need for poolside, lakeside, beachfront, or plain old couch-sitting sipping.
This week I found wonderfully ripe mangoes at the grocery store, so this is a little twist on a traditional mojito. Before getting to the recipe, I want to share a little information about how to select the perfect mango and chop it up so you can really embrace the fruit in your cocktails. Mangoes were such a mystery to me until I got to college and finally learned how to cut one up. They do have a hard “pit” in the center and cannot be cut down the middle like most fruits. I have butchered my fair share of mangoes trying to get around that tough center. Mangoes can also be super tart and unappealing if you grab them before they are ripe. The best way to check whether a mango is ripe is giving it a gently squeeze and looking at the stem. If the stem pops off easily and the flesh gives a little to your squeeze, you should (gently) throw that sucker in your basket! Do not go off color alone, some mangoes do not change color as they ripen.
Once you are ready to devour your mango, cut it in thirds from the top to avoid the center. You will toss the middle chunk and just cut up the flesh like an avocado. I score my mango using a sharp knife in straight lines. First I score from top to bottom and then side to side. Do not cut through the skin! Try to keep your slices just through the flesh of the fruit so you can then flip the skin inside out and chop off your perfect little cubes! This sounds like some creepy Dexter dialogue – so please see photos below to avoid listening to my “skin” and “flesh” cutting talk any longer.
Once your mango is ready to go – you can make this Mango Mojito! Mojitos have a weird reputation for being challenging to make. I have heard countless stories of friends ordering them at the pool bar and getting an eye roll from the bartender or the “we are out of mint!” story. Don’t fall for it, make these suckers at home any chance you get.
First, you want to muddle your mint, lime juice, and sugar. This will release the oils from the mint leaves and really ensure a strong aroma and flavor. While these mojitos do have mango, I think you still need some of the sugar to add sweetness. Once your mint, lime juice, and sugar is muddled – add your mango chunks and muddle a little more to release juices from the fruit. It is essential that you have a super ripe mango here that is easily crushed and juiced.
Add ice, rum, and shake like crazy! Once my drinks were adequately shaken, I had trouble getting the liquid out because of the mango pulp. My little shaker holes failed me and I ended using a mesh strainer over a cup to get the liquid out. Improvise when you need to! You are at home and no one is judging your choice of cocktail creating tools.
Add your cocktail mixture to a glass with ice, torn mint leaves, and extra mango chunks for the perfect summertime mojito.
Total Time: 10 minutes
- 3 mangoes
- 1 bunch fresh mint leaves
- Juice from 5-6 limes
- 4 tablespoons sugar
- 10 ounces dark rum
- Club soda
- Cubed ice
Put 5-6 mint leaves to the side for garnish and then add remaining leaves to your shaker. Add juice from limes and sugar to shaker, and muddle with mint leaves. I like a lot of lime juice in my mojitos, so use 6-7 limes for 4 people if you are like me. Add mango cubes from 2 whole mangoes to shaker and muddle gently. Once you have juiced your mango cubes and broken them down, add rum and ice to shaker. Shake for 30 seconds or until glass is very cold.
Add ice, torn mint leaves, and remaining mango cubes from your third fruit to 4 tall glasses. Strain cocktail mixture evenly among glasses and top with club soda. Give a little stir and enjoy!