a tall glass of the mangojito described in this recipe

Juicy tropical mango and a touch of jalapeño heat add a new twist to a mint mojito favorite made in a tall, frosty glass. Sun Tropics® Pure Calamansi adds the classic burst of lime, and a hint of fragrant orange that blends perfectly with the mango. This icy cold, slightly sweet cocktail easily becomes a mocktail, so that with or without the rum, it’s great for a casual brunch or summer backyard BBQ.

Makes 1 cocktail


6 to 8 fresh mint leaves, plus additional for garnish
Two ¼-inch-thick jalapeño slices, with seeds
1 Tablespoon honey (or use agave nectar, or simple syrup)
2 Tablespoons Sun Tropics® Pure Calamansi
2 Tablespoons diced ripe mango
1 cup ice cubes
1 ½ ounces white rum (3 tablespoons), see Note
Chilled club soda


  1. Put the mint leaves, jalapeño slices, honey, and Pure Calamansi in a chilled tall glass. Gently muddle the mint and jalapeño to release their essential oils and the chili’s tongue-tingling heat. Use a muddler if you have one; otherwise use the back of a spoon or handle of a wooden spoon. Be careful not to muddle too forcefully, as you only want to bruise the mint and jalapeño, not create pesto!
  2. Add the diced mango and its juices with the Mango Nectar to the glass and then fill it 2/3 of the way with ice. Pour in the rum and stir briefly. Top off with club soda and garnish with a sprig of fresh mint. Cheers!

Note: To make a perfect mocktail, replace the rum with an equal amount of unflavored kombucha, tonic water or club soda.

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