Coconut Mango Mojito


under 60mins
brunch

Ingredients for servings

  • 8 fresh mint leaves

  • 2.5 oz simple syrup see note

  • 1 oz coconut rum see more

  • 1.5 oz club soda

  • 2 oz mango puree

  • 1 lime, juiced

Directions

  • To make the mango puree, combine peeled + chopped, ripe mango in a food processor (or high speed blender) with the juice of 1 lime, and process until smooth (or at least almost smooth).

  • In the bottom of a glass, add simple syrup and the mint leaves. Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver!

  • Add ice to the glass, and pour rum, syrup, mango puree, lime juice and club soda over top.

  • Mix with a long spoon or knife and serve with an additional sprig of mint.

Notes

Depending on the sweetness of your fruit, you may want to add more/less simple syrup, so I suggest tasting as you go.

Add more if you like your drinks strong. Malibu also makes a mango rum that you could combine with traditional coconut rum.

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