Island Mango Mojito Recipe
Bacardi Superior Rum, Malibu Rum, mango purée, fresh mint, lime juice, soda
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Ingredients
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Mojito Base
Herb & Fruit
Finish
Method
Mojito Base
- 1
Measure spirits and mixers
In a mixing glass or cocktail shaker, pour 1.5 oz Bacardi Superior rum, 0.5 oz Malibu coconut rum, 0.75 oz fresh lime juice, 1 oz mango purée, and 0.5 oz simple syrup.
Herb & Fruit
- 2
Muddle
Place 10 fresh mint leaves and 2 small mango chunks into a sturdy shaker or the bottom of a highball glass. Gently muddle 6–8 times — press just enough to release the oils from the mint and a bit of juice from the mango without shredding the mint into tiny pieces.
- 3
Combine
Add the measured rum, Malibu, lime juice, mango purée, and simple syrup into the shaker or glass with the muddled mint and mango.
Finish
- 4
Shake or stir
If using a shaker, add a small handful of ice (not crushed) and shake vigorously for 8–10 seconds to chill and integrate. If built in the glass, briefly stir to combine.
- 5
Assemble
Fill a highball glass 3/4 full with crushed ice. Strain the shaken mixture over the crushed ice (or pour from the mixing glass).
- 6