Mango Mojito Recipe

Mango Mojito

Mango Mojito

Mango Mojito is a fruity spin on the traditional classic Mojito with loads of tropical fruity flavours. This mojito is prepared with fresh mint, lime, mango pulp/puree, rum and soda water making it a refreshing summer cocktail!

A classic mojito actually originated in Cuba and consists of mint, lime, sugar, white rum and soda. The difference with the mango mojito is adding mango pulp to sweeten and flavour the mojito with refreshing tropical flavours.

Everyone has a favourite fruit and for me mangoes and berries always top the list. Mangoes always reminds me of Indian summers or holidays to the Caribbean. During the summer season, I always buy boxes of mangoes and I am always on a lookout to try different recipes using mango. For this recipe, I have combined my love of Mojito (My all-time favourite drink) and mangoes! Honestly, this is my ‘to go to summer drink’ as drinking a chilled mango mojito just makes everything sunny and bright.

I prefer to use mango pulp/puree in this cocktail for a real punch of mango flavour and also it is slightly sweet and sour which gives a balance of flavours to this cocktail. You can also use mango nectar which is a mix of mango pulp and mango juice.
So, if you are craving a refreshing drink this summer, Mango mojito is the drink to try. It is quick and easy to whip up and also refreshing. I think mango mojito is best made by the glass to get the perfect balance of flavours, though you can scale it up to a pitcher drink for a party. I usually make 2 glasses in one go! You can skip the rum, to make a refreshing mocktail too.

Other mango recipes you might like to try are like Mango Lassi, Mango Salsa, Mango Ice cream, Mango Shrikhand, Mango Falooda, Mango Lolly, and Mango Panna Cotta to name a few.


8-10 fresh mint leaves
½ teaspoon castor sugar (optional)
1 teaspoon lime juice
½ lime cut in wedges
50ml mango pulp/puree
50ml rum
Crushed ice
Soda/lemonade to top up
2-3 mint leaves (optional)



Take the mint leaves, sugar, lime juice and lime wedges in a cocktail shaker and muddle the leaves and limes. Muddle 5-6 times to gently bruise the mint leaves and limes.

(Do not over muddle the mint or it will taste bitter)


Add the mango puree and rum and mix.  Fill a glass ¾ with crushed ice. Pour the mango rum mix equally into 2 glasses and top with soda water. Add extra mint for garnish.

Enjoy chilled!

Tips & Variations

  1. I always squeeze the lime juice from the wedges I use in the mojito. The reason is that some limes can be very juicy and the gentle press and stirring makes the lime wedges release lime juice into the mojito making it more citrusy.
  2. I like to gently muddle the lime wedges as it releases the oils from the lime skin giving a fresh citrusy flavour. However, it is important to not over muddle as it will make the mojito bitter.
  3. The mint adds a delicious smell to this drink. To release the aromatic oil from the leaves they need to be gently muddled. If you are worried about making the drink bitter, then place the leaves in your hand and press them together to release the oils.
  4. There are different varieties of mint available in the market and the type of mint makes a huge difference to the mojito. I prefer spearmint or any other mild variety of mint.
  5. While rum is the best option for this drink as white rum will let the mango colour shine through (also it is more traditional). You can also add dark/golden rum, but they can at times muddy the flavour due to their own depth of flavours. if you are all out you can substitute the rum with vodka or gin.
  6. I prefer making this drink individually instead of big pitchers as you can tailor make it according to your taste but feel free to double or triple the recipe and make a big pitcher.