Summer

Mango mojito

May  7, 2012
Author Notes

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

  • Serves 4
Ingredients
  • 3 or 4 mangoes, cubed to yield 3 cups fruit
  • 4 cups dark rum
  • Handful mint leaves
  • 1/2 Juice from 1/2 lime
In This Recipe
Directions
  1. 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.
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I write about gardening and cooking. Garden to Table is my jam. And jam is my jam, too.