This mango basil mojito is a cocktail as refreshing as it is tropical. It is perfect for the hot summer afternoons and also to take advantage of the mango season.
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The first time I made this mango basil mojito was 11 years ago. I lived in Southern California, and I was fascinated by Charlotte Voisey’s strawberry basil mojito. A Filipino friend had given me some mangoes that reminded me of the “briteño” mangoes that I used to eat at my maternal grandparents’ house in Caracas and Margarita Island.
What are Ataulfo mangoes?
In time I would learn that these mangoes are known in Mexico as Ataulfo mangoes, in honor of Ataulfo Morales Gordillo, who first grew them in Chiapas. The Ataulfo is, however, a variation of the Filipino mangoes. They are a true delicacy. They hold the Controlled Denomination of Origin Mango Ataulfo del Soconusco Chiapas, granted by the Mexican Institute of Intellectual Property, to the producers in Chiapas.
With completely yellow skin, they are oblong in shape, and their seed is flat. Its flesh appears to be made from sugar, and unlike other mango varieties, it is not fibrous.
Honey or Ataulfo mangoes?
Last weekend we went to Boca Raton, and Tom, our dear friend, was waiting for us with some delicious honey mangoes, the kind that falls ripe from the trees on his patio. You cannot imagine the aroma. The same one that I treasure from my childhood in Caracas.
According to the National Mango Board, honey mangoes are from the same family as the Ataulfo and, like the Ataulfo, are difficult to grow outside the tropics. That is why they are so appreciated. Honey mangoes are the size of “mango de bocado” as we call in Venezuela, these tiny mangoes that can be eaten in two-three bites. They have a small flat seed. Their flesh is as yellow as their skin, and they are sweeter than honey —a true gem.
A Rum with Denomination of Origin
Back in Miami, I realized that it was National Mojito Day in the U.S., where, as you know, we have a day to celebrate how much God created. So I reached for my newly bought bottle of Santa Teresa Gran Reserva Ron Añejo to make my mango basil mojito. This is the same Gran Reserva rum that we Venezuelans are so fond of. It holds the Controlled Denomination Origin Ron de Venezuela and it’s perfect to mix with fresh fruit juices.
How to Make Mango Basil Mojito
Better impossible. The best rum from the land where I was born and the best mangoes from the land that adopted me. Bingo! To make this mojito, you will need some utensils and ingredients, including:
Ron de Venezuela Mango Basil Mojito Recipe
Mango Basil Mojito
- 1½ ounces Santa Teresa Gran Reserva Añejo Rum
- 2 ounces mango puree
- 7 fresh basil leaves
- 1 ounce fresh lime juice
- 2 bar tablespoons Monk Fruit
- Carbonated water or soda to complete
- With an immersion blender, puree the mango and basil coarsely.
- Put the mango puree in a shaker with the monk fruit and stir a little to dissolve it.
- Add the lime juice, rum, and plenty of cracked ice.
- Cover and shake for about 30 seconds until the shaker condenses on the outside.
- Strain over a short glass of cracked ice.
- Complete with soda or carbonated water and garnish with a sprig of fresh basil.
Not-to-be-missed: my other mojito recipes: