Coconut Mango Mojito Recipe: Refreshing Tropical Cocktail Guide

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.

 

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Coconut Mango Mojitos


Yield:

1
mojito, but is easily quadrupled
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5 from 6 votes

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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

  • 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.
  • 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.
  • 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

[Slightly adapted from my triple berry mojitos]
Course: Drinks
Cuisine: American

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