Virgin mango mojito

Mojito is a traditional Cuban cocktail, made of 5 ingredients- mint, sugar, lime juice, white rum and club soda. Yerba Buena, a variety of mint is generally used in the traditional recipe. But since it’s not very feasible to find it, regular mint works just as well. Making a Mojito is pretty simple and yet one can easily mess it up if not done correctly. To make a classic Mojito, mint leaves are muddled with super fine sugar and lime juice. Now here is the tricky part, over muddling the mint leaves will result in shredding and tearing apart, and that should be avoided. Apart from little bits of mint floating all over the drink making it unsightly, it also makes the Mojito bitter. The mint leaves should be muddled just enough to release the essential oils, about 7-10 presses are more than enough. When you begin to get the aroma of the mint, you know you are done! Then rum is added and everything is given a good stir. Some crushed ice goes in next, finally topped off with club soda!

And you have yourself a Mojito!


Temperatures are soaring in my part of the world, and it’s definitely the season for cool beverages, popsicles and ice creams! So today, I’m sharing with you this refreshing virgin mango Mojito, a delicious and mangolicious twist on the classic Mojito! The mango purée adds a nice sweet and fruity dimension to the mojito!  I don’t care much for alcohol in my drinks, so I’ve skipped it.

Go ahead and make some Mango Mojito to beat the heat!!

Ingredients- Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml (Serves 1)

1/4 cup mango purée / mango nectar

1/2 tablespoon superfine/castor sugar, adjust as per desired sweetness

8-10 mint leaves

half a lime, about 2 tablespoons lime juice

6-7 ice cubes (you may use crushed ice instead)

Club soda, as required

Lime wedges, mango cubes, mint leaves for garnish (optional)

Preparation-

1. In a tall glass, add in the mint, sugar & lime juice (in that order) with the help of a muddler, muddle the mint leaves giving a few gentle twists. (About 7-10 presses) Do not over muddle as it will turn bitter.

2. Add mango puree, mix well to dissolve any sugar that has remained.

3. Add crushed ice.

4.Top with club soda (sparkling water) , stir well and garnish with lemon wedge, mango cubes and mint leaves if desired.

Notes-

1.You can use any other sweetener instead of sugar. You may also use simple syrup, about 2 tablespoons.

2.For an alcoholic version, use white rum or mango rum, about 1.5 -2 oz, 45 to 60 ml .

I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda

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