This recipe comes from Chef Marcus Samuelsson. I met him at a book signing and asked him for a rum drink recipe. He advised infusing the rum with the flavor of mango and serving it with lime & mint. —Lucy Mercer
In a large measuring bowl, place three cups of cubed mango from about 3 or 4 fruits. Fill to 4 cup mark with dark rum (I used Cruzan Rum). Chill overnight or for a couple of days. When ready to serve, pull out your favorite highball glass, muddle some mint leaves in the bottom, add lime juice, fill with ice, strain infused mango rum over all, and garnish with mint.