Mango Mojito Recipe

Measure & Combine

In a cocktail shaker or mixing glass, combine 2 oz Bacardi Superior (or light rum), 0.5 oz triple sec, 2 oz fresh mango purée, 0.75 oz fresh lime juice, and 0.5 oz simple syrup.

If using a blender-made purée, strain quickly through a fine mesh if you want a smoother texture (optional). Keep purée chilled until mixing.

Muddle Mint

Place 8 fresh mint leaves and 0.5 tsp granulated sugar (or 0.5 oz additional simple syrup) in the bottom of a sturdy mixing glass or shaker. Gently muddle 6–8 times — press to release fragrance and oils but do not shred the mint (avoid over-muddling to prevent bitterness).

After muddling, add the mango-rum mixture from the previous step into the muddled mint. Stir gently 6–8 times to integrate the flavors and dissolve the sugar.

Add Ice & Shake

Add 1 cup crushed ice to the shaker. Secure the lid and shake briefly (8–10 seconds) just to chill and lightly dilute — if you prefer the drink served in a highball with crushed ice, you may skip vigorous shaking and instead stir with ice.

Strain & Serve

Fill a highball or Collins glass with crushed ice. Fine strain (or double strain if pulpy) the cocktail over the ice to remove mint bits and large mango fibers. Top with 2 oz club soda and stir gently once or twice to integrate.

Garnish & Present

Garnish with a sprig of mint (slap it between your hands to release aroma), a thin lime wheel or wedge on the rim, and an optional mango slice. Serve with a straw and enjoy immediately while cold and effervescent.