Makes 8 12-ounce drinks
Mangos are one of my favorite fruits, and this mojito from the new seasonal cocktail menu take this fruit to new heights. There's also a non-alcoholic version which make a refreshing agua perfect for your next outdoor party.
2 large Manila mangos (approximately 1 pound) peeled, seeded and cut into chunks (these mangos are sometimes called honey or champagne)
1 additional mango, peeled and cut into cubes for garnish
fresh mint sprigs
2 cups D'Aristi Blanco Rum
1 cup fresh squeezed lime juice
1 cup simple syrup
ancho chile powder mixed with a little salt for garnish
Puree the 2 mangos with 1/4 cup of water in a blender until smooth. You'll have about 1 1/2 cups of puree.
In a 12 ounce glass, add 4 to 5 large mint leaves and crush the leaves with a muddler. Add 2 ounces of rum along with 1 ounce of mango puree, 1 ounce of lime juice and 1 ounce of simple syrup. Fill the glass with ice cubes and top off with a splash of sparkling water. Stir to combine. Garnish with a cube of mango, dusted with the ancho powder mixture placed on a cocktail skewer. You can used the leftover mango puree to make the non-alcoholic version.
Non-alcoholic version: In a 12 ounce glass, add 4 to 5 mint leaves and crush with a muddler. Add 2 ounces of mango puree, 1 ounce of lime juice, and 1 ounce of simple syrup. Fill the glass with ice cubes and top off with about 2 ounces of sparkling water. Stir to combine.