This post may contain affiliate links. Learn more.
A pitcher of mango mojitos makes an easy-drinking crowd pleaser with minimal effort. Here’s how to make it great. (Or make just one.)
Why we love this recipe
For a relaxed summer gathering or a dinner party featuring Cuban, Mexican, even Indian food, a pitcher of mango mojitos is a great place to start. This easy-drinking cocktail is:
- Quick and easy to make
- Full of tropical, fruit-forward flavors
- Nicely balanced
- Easy to love — fans of both sophisticated cocktails and fruity frosés will agree on this drink
I like to make mango mojitos by the pitcher, but I’ve also included instructions for shaking up a single cocktail. If you’d like to read about the mojito’s origin story, here’s a good place to do so.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- You’ll make a wonderful mint simple syrup from basic ingredients: granulated sugar, water, and fresh mint leaves. Extra mint sprigs will garnish your drinks.
- Light rum, also called white or silver rum, is clear and mild-tasting. I’ve pictured Bacardi Superior. It’s super-affordable, easily available, and extremely flexible. It’s a fine choice for virtually all cocktails calling for light rum, but it certainly won’t blow your mind. Here are some good choices if you’re looking to step things up a bit.
- Mango nectar is a sweetened beverage made from mango pulp. It’s ridiculously delicious. In many parts of the U.S., it should be easily available in supermarkets (sometimes in the international foods section). Or find it online.
- Freshly squeezed lime juice is essential and 100% worth the effort. You’ll also cut up some limes into wheels and/or small wedges to garnish the pitcher and the serving glasses.
- Any kind of bubbly water (seltzer, club soda, sparkling mineral water) will work just fine to fizz and lighten up this drink.
How to make it
Here’s an overview of what you’ll do to make a fabulous pitcher of mango mojitos. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll make the mint simple syrup and let it cool.
- Pour it into a pitcher.
- Add the rum, mango nectar, lime juice, and soda water and give it all a stir.
- Add plenty of ice, lime wheel, and mint sprigs. Pour into mint- and lime-garnished ice-filled glasses to serve. That’s it!
Expert tips and FAQs
Sure thing. To make a single drink, you’ll follow the traditional process for mojitos and simply add some mango nectar. Muddle six mint leaves in the bottom of a cocktail shaker. Pour in two ounces white rum, two ounces mango nectar, one ounce freshly squeezed lime juice, and 1/2 ounce regular 1:1 simple syrup. Add plenty of ice and shake until very cold. Strain into an ice-filled highball glass, stir in two ounces soda water, and garnish with mint and lime.
Sure thing. A wide variety of fruit nectars would sub in beautifully for the mango in this recipe, without the need for any further changes. Try peach, pineapple, guava, orange, or apricot, to name a few. Or leave out the nectar entirely for a classic mojito.
You can make the mint simple syrup up to a week or so in advance, strain out the mint leaves, and keep in in an airtight container in the fridge. Up to three hours in advance, feel free to mix everything but the soda water and the garnishes.
Leftovers will keep in an airtight container in the fridge for a day or two.
More favorite fruity cocktails
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
Mango Mojitos in a Pitcher
Ingredients
- ½ cup (120 ml) water
- ½ cup (100 grams) sugar
- ½ cup mint leaves, plus more for serving
- 2 cups (475 ml) white rum
- 2 cups (475 ml) mango nectar
- 1 cup (240 ml) freshly squeezed lime juice
- 2 cups (475 ml) soda water
Instructions
- Add the water and sugar to a small pot and stir.
- Set over medium heat. Bring to a simmer, then remove from heat.
- Add mint leaves and stir to immerse. Let sit in the pot until cooled, up to 24 hours.
- Strain mint simple syrup into a pitcher.
- Up to three hours before serving time, pour in rum, mango nectar, and lime juice.
- At serving time, stir in soda water. Add ice, mint leaves, and lime wedges or wheels to both the pitcher and highball glasses. Pour and serve.
Notes
- I like to make a double-batch of mint simple syrup. You can double the water and sugar and keep the mint quantity the same. Once cooled and strained, it keeps in an airtight container in the fridge for at least a month and makes a nice addition to a wide variety of cocktails, virgin drinks, and sweets.
- Light rum, also called white or silver rum, is clear and mild-tasting. I've pictured Bacardi Superior. It's super-affordable, easily available, and extremely flexible. It's a fine choice for virtually all cocktails calling for light rum, but it certainly won't blow your mind. Here are some good choices if you're looking to step things up a bit.
- Mango nectar is a sweetened beverage made from mango pulp. It's ridiculously delicious. In many parts of the U.S., it should be easily available in supermarkets (sometimes in the international foods section). Or find it online.
- Freshly squeezed lime juice is essential and 100% worth the effort.
- Any kind of bubbly water (seltzer, club soda, sparkling mineral water) will work just fine to fizz and lighten up this drink.
- To make a single drink, you'll follow the traditional process for mojitos and simply add some mango nectar. Muddle six mint leaves in the bottom of a cocktail shaker. Pour in two ounces white rum, two ounces mango nectar, one ounce freshly squeezed lime juice, and 1/2 ounce regular 1:1 simple syrup. Add plenty of ice and shake until very cold. Strain into an ice-filled highball glass, stir in two ounces soda water, and garnish with mint and lime.
- A wide variety of fruit nectars would sub in beautifully for the mango in this recipe, without the need for any further changes. Try peach, pineapple, guava, orange, or apricot, to name a few. Or leave out the nectar entirely for a classic mojito.
- You can make the mint simple syrup up to a week or so in advance, strain out the mint leaves, and keep in in an airtight container in the fridge. Up to three hours in advance, feel free to mix everything but the soda water and the garnishes.
- Leftovers will keep in an airtight container in the fridge for a day or two.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
