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
2 tablespoons Sun Tropics® Mango Nectar
1 cup ice cubes
1 ½ ounces white rum (3 tablespoons), see Note
Chilled club soda
- 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!
- 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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