Add your mango cubes and mint to a food processor or high speed blender until smooth, about 30 seconds to 1 minute in the food processor or in the blender until a smooth puree forms. Add in the seltzer water and lime juice and mix again, for up to 10 seconds to combine.
Pour the mango mixture into a large pitcher and add in the white rum. Stir vigorously for about 15-30 seconds to incorporate.
Taste and add the appropriate amount of simple syrup based on the sweetness of your mangoes, up to 1 cup simple syrup, and stir again.
Pour into an ice filled glass and enjoy!
Notes
Notes:
This recipe is vegan and gluten free.
I’ve used both a Jamaican Appleton White Rum and a Brazilian White Rum, so any white rum should be fine!
The best kind of mangoes to use are the ones without stringiness. Julie mangoes would be your best bet. If you’re not sure which is a Julie mango, ask your local grocer/vendor and they’ll guide you in the right direction.
You can make the simple syrup by boiling 1 cup sugar with 1 cup water until completely liquid, stirring often. Cool it down, then measure it out! This makes a bit more than 1 cup simple syrup, so use as much or as little of it as you want depending on the sweetness of your mangoes.*seltzer water/club soda/sparkling water – you can use any of these but sparkling water is the most natural (and expensive) of them all, then seltzer water, then club soda which has a few additives.HOW TO STORE:
You can store this Mojito recipe in the pitcher in the fridge for several days.
Feel free to add more or less rum!If you try these Mango Mojitos please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.