This mojito means a lot to me. It’s my baby. After growing my mint and spearmint, mixing mojitos since the beginning of this summer and even writing an article about how to muddle the perfect mojito, I decided to create my ‘own’ mango and basil mojito.
The idea came to me the day I went to visit a Vietnamese friend. At her Buddha altar, she had the most amazing basket of mangoes. They seemed to be of the briteño variety that grows in Margarita Island, Venezuela. She must have realized that I wanted one of those mangoes: although they were an offering, she immediately gave me one.
It was Friday before the FIFA World Cup 2010 final game between Spain and The Netherlands. That yellow mango was just the same color of the Spanish flag. A produce of Mexico, it tasted very similar to the briteño mangoes of my childhood summer vacations in Margarita Island. I just needed to transform it into a mojito! And I did it!
Inspiration to use basil instead of mint, came from Charlotte Voisey, the author of the Strawberry & Basil Mojito. I used Ron de Venezuela Santa Teresa Selecto, an extra aged rum añejo, because I had a bottle at home. For those of you in New York, London, Florida, Spain or Italy, try with Santa Teresa Añejo (the same Gran Reserva that we Venezuelans love). Santa Teresa Añejo is the perfect rum to mix with fresh fruit.
That very Sunday of the FIFA World Cup final game, we had the perfect cocktail to cheer for Spain and we won! Here is the recipe.
Mango &Basil Mojito
1½ oz Ron de Venezuela Santa Teresa Selecto
1 oz of fresh lemon juice
4 tsp of Splenda
¼ of mango peeled and cut into cubes
7 leaves of fresh basil
In a boston, muddle very well all ingredients but rum. Once the rum is added, shake with crushed ice. Pour in a highball glass filled with crushed ice. Top off with soda. Garnish with a mango slice and basil sprig.
To print the recipe click here.0