Yesterday I had a moment.
I had to check a box on a form — you know, the kind that lists age ranges like 18–24, 25–34, and so on. This one, however, read 20–29. When I landed on the 29, it felt oddly off. That nine looked foreign sitting there. I found myself staring at it and feeling uncomfortable.
Wait. I am 29. The realization caught me off guard. I kept repeating it in my head, trying to understand why a number should feel so strange. Had I really been 19 a decade ago? It hardly seems possible — college memories of changing majors and struggling through economics feel like they happened yesterday.
So I made mojitos. Several, actually — almost three. I wanted to act twenty-two for a little while, to forget about buying an overpriced concealer the day before to “fix” things on my face. The mojitos did the trick; the concealer, not so much.
Coconut Mango Mojitos
Yield:
1
mojito, but is easily quadrupled
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Ingredients
- 6-8 fresh mint leaves
- 2 1/2 ounces mint simple syrup
- 1 ounce coconut rum
- 1 1/2 ounces club soda
- 1-2 ounces mango puree
- the juice of one lime
Instructions
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To make the mango puree, combine 1 peeled and chopped ripe mango with the juice of 1 lime in a food processor or high-speed blender and process until smooth, or nearly smooth.
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In the bottom of a glass, add 1 ounce of simple syrup and the mint leaves. Muddle gently with a muddler or the clean end of a blunt utensil. Add ice, then pour in the coconut rum, mango puree, lime juice and club soda. Stir with a long spoon and garnish with an extra mint sprig.
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Note: adjust the simple syrup to taste depending on the sweetness of your mango. If you prefer a stronger drink, add more rum. You can also try combining coconut rum with a mango-flavored rum for extra fruit flavor.
Notes
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