Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from the Test Kitchen - Desserts & Drinks

Mango Mojito

Makes 8 12-ounce drinks
Mango Mojito

 

 

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.

Ingredients

 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
sparkling water
ice cubes
ancho chile powder mixed with a little salt for garnish



Directions

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.

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