Mango Mojito
原料
调制步骤
Squeeze the juice from 1½ limes and blend with the mango to give a smooth purée. Cut the rest of the limes into quarters, and then cut each wedge in half again. Put 2 pieces of lime in a highball glass for each person and add 1 teaspoon of caster sugar and 5-6 mint leaves to each glass. Squish everything together with a muddler or the end of a rolling pin to release all the flavours from the lime and mint. Divide the mango purée between the glasses and add 30ml white rum and a handful of crushed ice to each one, stirring well to mix everything together. Top up with soda water to serve and garnish with extra mint, if you like.
芒果莫吉托是古巴经典的热带变体，将新鲜芒果泥、榨取的酸橙汁、捣碎的薄荷、白朗姆酒和苏打水盛于大罐或杯中。芒果泥增添了浓郁的果味甜味和金色热带色彩，将传统莫吉托变成了丰盛、异国情调的清凉饮品。用熟透的新鲜芒果制作风味最佳。
History & Origins
The Mango Mojito emerged as a popular tropical twist on the Cuban Mojito, origin disputed, as bartenders in Latin American and Caribbean beach destinations began experimenting with local fruits in the classic mint-lime-rum formula. Fresh tropical fruits like mango became common mojito additions from the 1990s onward as tiki and tropical bar culture experienced a global revival. The large jar presentation is characteristic of modern beach bar aesthetics.
Tasting Notes
Aroma: Intense ripe mango and fresh lime with a cooling mint note. Palate: Sweet and fruity with rich mango, bright citrus tartness, clean rum, and a refreshing mint coolness from the muddled sprig. Finish: Clean and tropical with lingering mango sweetness and fresh herbal mint.
Pro Tip
Blend the mango with lime juice for a smooth purée before muddling the mint separately to keep the herbal notes fresh and unoxidized.
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