Mango Mojito Mocktail Recipe

Make mango puree (if not using store-bought)

Peel and dice 1 large ripe mango (about 1 1/4 to 1 1/2 cups diced). Place mango pieces in a blender and puree until smooth, about 20–30 seconds. If needed, add 1–2 tablespoons water to reach a smooth, slightly pourable consistency. Measure out 1 cup for the recipe and refrigerate any extra.

Make simple syrup (if not using pre-made)

Combine equal parts granulated sugar and water (for example, 1/2 cup sugar and 1/2 cup water) in a small saucepan. Heat gently, stirring, until sugar dissolves. Remove from heat and cool. Use 3 tablespoons for the mocktail.

In a sturdy mixing glass or cocktail shaker, place 12 fresh mint leaves and 3 tablespoons simple syrup. Add 1/2 cup fresh lime juice.

Gently muddle the mint, simple syrup, and lime juice together to release the mint's aroma and oils. Do not over-muddle; press and twist 6–8 times until fragrant.

Add 1 cup mango puree to the muddled mixture and stir or shake briefly to combine (5–10 seconds). This creates the fruit-forward mojito base.

Fill two serving glasses (8–10 oz each) with lightly crushed ice, dividing the crushed ice evenly between them (about 1 cup total; ~1/2 cup per glass).

Strain or spoon the mango-mint-lime mixture evenly over the ice in the two glasses.

Top each glass with club soda, about 1/2 cup (4 oz) per glass, dividing 1 cup total among the two glasses. Gently stir once to integrate the soda without flattening the bubbles.

Garnish each glass with a lime wedge, a sprig of mint, and a mango slice on the rim (if using). Lightly clap the mint sprig between your palms to release aroma before placing it in the drink.

Serve immediately with a reusable straw or stirring spoon.