Mango Mojito Recipe

Ingrédients

• 1/2 C (120g) Sugar (Evaporated Cane Juice*)
• 1/2 C (115g) Water
• 2 Stems of Mint (stems and leaves)
• 1/2 (55 grams) Fresh Lime (cut into 4 wedges)
• 4-8 Mint Leaves ((depends on taste, I use 8 or more), reserve one stem for garnish.)
• 3 ounces (85 grams) Mango Nectar (or Juice see note)
• 1 - 1 1/2 ounce (28-42 grams) Mint Simple Syrup (cooled (recipe above))
• 2 ounces (57 grams) White / Light Rum (or leave out for mocktail*)
• Crushed Ice
• Club Soda

Préparation

1. 1

   --- For the Mint Simple Syrup: ---

2. 2

   Pour the sugar and water in a two-quart saucepan, then add the mint and bring to a boil. Stir. Boil until all the sugar is dissolved. Set aside to steep for 10 minutes and allow to the syrup to cool. Remove the mint leaves and pour into a lidded container for storage in the refrigerator until ready to use.

3. 3

   --- For the Mojito: ---

4. 4

   In a 16 ounce (454 grams) highball glass, layer the cut lime wedges and simple. Muddle the mixture for about 30 seconds or until the limes have released their juice. Add the mint leaves and gently muddle a few times.

5. 5

   Add crushed ice to the top of the glass, then pour in the light rum (or omit for mocktail) and mango nectar. Top with club soda, stir and taste for sweetness. Adjust as desired. Garnish with a lime wedge or lime wheel and mint stem.