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A mango mojito with an orange flower with a plate of limes in the background.

Fresh Mango Mojito

For the ultimate tropical cocktail, you will love this perfectly fresh mango mojito! Made with freshly muddled mango and fragrant mint, this mojito will instantly whisk you away to the beach. Plus, you can make this delicious mango rum cocktail recipe as a single drink or pitcher for your summer parties — it’s a guaranteed crowd pleaser. You’ll love every fruity, bubbly sip.
Course Beverages
Cuisine Cuban
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 drink
Calories 258kcal


  • Highball glass with a sturdy bottom
  • Muddler
  • Jigger or small measuring cup
  • Bar spoon


  • ¼ cup mango chunks freshly cut or frozen and thawed
  • 1 lime cut into wedges
  • 1 ounce simple syrup
  • 2 ounces white rum
  • 8-10 fresh mint leaves
  • Ice
  • 4 ounces chilled club soda
  • Fresh mint sprig for garnish


  • In a highball glass, add the mango chunks on the bottom and lime wedges cut-side up on top. Pour simple syrup over the fruit. Muddle until the mango and lime wedges break down.
  • Add the mint leaves on top. Lightly muddle mint leaves. Just a few twists will do to prevent overbruising.
  • Pour in white rum and add a handful of ice. Use the bar spoon to stir the mixture and chill.
  • Top with the chilled club soda. Gently stir again to combine.
  • Place the mint sprig in the palm of your hand. Quickly clap your other hand on top to release the mint's fragrance. Add the sprig to the glass. Enjoy!



Pitcher mango mojito recipe: For a 12-serving pitcher, muddle 3 cups mango chunks, 12 limes cut into wedges and 1 ½ cups simple syrup directly in the pitcher. Add 15 mint sprigs and lightly muddle. Stir in 3 cups white rum. At this point, you can refrigerate for a few hours. Right before serving, pour in 6 cups chilled club soda and stir. 
  • Mojitos are traditionally built in the serving glass, so make sure you use one with a sturdy bottom to withstand the muddling. However, if you don’t have a sturdy-enough glass or prefer less fruit purée, you can muddle the ingredients in a cocktail shaker as noted above, add the rum and a handful of ice and then shake for 15-30 seconds. Strain into an ice-filled highball glass and top with club soda.
  • If you don't want chunks of fruit in your drink, use the above shaker version or simply blend the fruit to make a mango purée and use that instead.
  • I highly recommend making your own simple syrup. Simply bring 1 cup water and 1 cup sugar to a boil, stirring occasionally to dissolve. Let it cool, and it will keep in an airtight container in the refrigerator for weeks. If making a 12-serving pitcher, increase the sugar and water to 1 ½ cups and use the entire batch.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1drink | Calories: 258kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 202mg | Fiber: 3g | Sugar: 28g | Vitamin A: 820IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 2mg