Mango Mojito

By Steve Kilcullen Jump to Recipe

Craving a fruity and refreshing cocktail this afternoon? Look no further than the Mango Mojito.

I saw the film Apocalypse Now at a very young age. And while my mind was suitably blown—and baffled—I walked away from that first viewing associating mangoes with danger. In the hallucinogenic Vietnam War epic, the late, great Frederic Forrest plays a character named Chef, who hops out of the safety of his patrol boat in search of fresh mangoes, venturing with Martin Sheen’s Captain Willard into the jungle to find some. They wind up getting attacked by a tiger. Throughout my childhood, whenever I’d run across a mango, I would get the sudden urge to exclaim, “Never get out of the boat, man!”

I have to confess, that when I started working on this article by making a Mango Mojito for myself, my thoughts went back to tigers, patrol boats and that classic film. And I’ll probably think about it every time I come back to this cocktail.

And what exactly is the Mango Mojito? Is it like the name suggests? Is it really that simple? Yes, yes it is. If you love a classic Mojito, and you know how to make one, you’re more than halfway to the finish line for this version. Grab a ripe mango from your grocery store—not in a jungle inhabited by tigers, unless you’re feeling adventurous—chop and cube it, then blend it up to make a lovely purée for your cocktail. The creamy and exotic flavor adds so much to the already minty and fresh experience that the Mojito offers.

I wasn’t entirely sure if the lush fruitiness from the mango would meld well with the flavors already present in the Mojito. But after a few sips, I was thoroughly convinced. It definitely becomes the prominent flavor in the drink, but the mint and lime still cuts through, and the bite from the rum on the finish brings you that familiar and satisfying feeling.

Is Muddling Necessary?

Popping some mint and a lime or two into your drink will add a little of their essence, but not a lot of flavor. Muddling is absolutely necessary when crafting any kind of Mojito. I highly suggest investing in a bar muddler for your home use, but if you don’t have one, the back of a spoon is a decent substitute.

What Is The Best Rum To Use In A Mango Mojito?

A bottle of Bacardi Silver is my rum of choice when making Mojitos. It is fairly smooth, flavorful and mixes up nicely in any cocktail that calls for it. There are other white rums out there to choose from, but the cost, quality and history of this spirit always wins with me. If you want to experiment with a more robust and complex sip, a dark or gold rum is worth a go, but I find the flavor profiles from darker rums overwhelm the other ingredients.

WHAT GLASSWARE AND GARNISH IS USED?

Fill a collins glass with crushed ice and once you’re ready to drink, garnish with a lime wedge and a few fresh sprigs of mint.

WHAT IF YOU CAN’T FIND FRESH AND RIPE MANGOES?

Frozen mango is a good option, and you can usually find it in the frozen section of your local grocery store. If you can’t get ahold of that, mango nectar can also work, but will be sweeter than the fruit itself, having some sugar added to it.

Mango Mojito Variations

Mojitos are a great way to beat the heat on a muggy summer’s eve in the city. They’re also great in the country, or by the sea… You can enjoy any Mojito anytime and anywhere you wish. And there’s a nice selection of varieties to choose from. So many in fact, that I recommend starting with a few of the Mojitos listed here.

• Strawberry Mojito – Treat yourself to this fresh and fruity drink.
• Pineapple Arugula Mojito – Peppery and tart, this Mojito spices things up.
• Blueberry Mojito – A blueberry-flavored tipple that’s perfect on a lazy afternoon.
• Coconut Mojito – Creamy and fresh, with relaxing island vibes in every sip.