Mango Jalapeño Mojito Recipe

Prepare jalapeño

Slice the jalapeño into 3 thin rounds. If you prefer less heat, remove and discard the seeds and white pith from the slices; keep one thin wheel with seeds for garnish if desired.

Mince mint

Lightly clap the mint leaves between your hands to release aroma. Reserve one sprig for garnish and set the remaining leaves aside for muddling.

In a sturdy mixing glass or cocktail shaker, add the jalapeño slices and the reserved mint leaves (about 8-10 leaves). Add the house lime cordial (0.75 oz) and gently muddle 6–8 times. Aim to press just enough to release oils from the mint and the jalapeño’s flavor without pulverizing the mint (which can become bitter).

Add the mango purée (2 oz) and the light rum (2 oz) to the muddled ingredients. Fill the shaker with crushed ice (about 1 cup).

Cap the shaker and shake vigorously for about 10–12 seconds until the outside of the shaker feels cold and slightly frosted.

Double-strain the mixture into a highball or Collins glass filled halfway with crushed ice to remove jalapeño bits and mint fragments. If you prefer more texture, single-strain is acceptable.

Top the cocktail with soda water (about 3 oz). Gently stir once or twice to lift the mango and mint through the drink without dissipating carbonation.

Express the oils from the reserved lime wedge over the surface, rim the glass with it if desired, then discard or drop the wedge into the drink.

Garnish with the reserved mint sprig and the thin jalapeño wheel on top. Serve with a straw and a small spoon for scooping mango purée if needed.