{"id":39407,"date":"2021-07-20T09:12:41","date_gmt":"2021-07-20T13:12:41","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=39407"},"modified":"2025-04-19T19:49:23","modified_gmt":"2025-04-19T23:49:23","slug":"mango-basil-mojito-video","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2021\/07\/20\/mango-basil-mojito-video\/","title":{"rendered":"Mango Basil Mojito + VIDEO"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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Note: Thanks to the Amazon Associates Program and other affiliate programs, I receive compensation for the products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n\n\n

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The first time I made this mango basil mojito<\/a> was 11 years ago. I lived in Southern California and was fascinated by Charlotte Voisey’s strawberry basil mojito<\/a>. <\/p>\n\n\n\n

A Filipino friend had given me some mangoes that reminded me of the “brite\u00f1o” mangoes I used to eat at my maternal grandparents’ house in Caracas and Margarita Island.<\/p>\n\n\n\n

What are Ataulfo \u200b\u200bmangoes?<\/h2>\n\n\n\n
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In time I would learn that these mangoes are known in Mexico as Ataulfo \u200b\u200bmangoes, in honor of Ataulfo \u200b\u200bMorales Gordillo, who first grew them in Chiapas. The Ataulfo is, however, a variation of Filipino mangoes. They are a true delicacy. <\/p>\n\n\n\n

They hold the Controlled Denomination of Origin Mango Ataulfo \u200b\u200bdel Soconusco Chiapas<\/em>, granted by the Mexican Institute of Intellectual Property, to the producers in Chiapas.<\/p>\n\n\n\n

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With completely yellow skin, they are oblong, and their seed is flat. Their flesh appears to be made from sugar, and unlike other mango varieties, it is not fibrous.<\/p>\n\n\n\n

Honey or Ataulfo \u200b\u200bmangoes?<\/h2>\n\n\n\n

Last weekend we went to Boca Raton. Tom, our dear friend, was waiting for us with some delicious honey mangoes that had fallen ripe from the trees on his patio. You cannot imagine the aroma. The same one that I treasure from my childhood in Caracas.<\/p>\n\n\n\n

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According to the National Mango Board<\/a>, honey mangoes are from the same family as the Ataulfo \u200b\u200band, like the Ataulfo, are difficult to grow outside the tropics. That is why they are so appreciated. <\/p>\n\n\n\n

Honey mangoes are the size of “mango de bocado<\/em>” as we call them in Venezuela. These tiny mangoes can be eaten in two-three bites. They have a tiny flat seed. Their flesh is as yellow as their skin, and they are sweeter than honey \u2014a true gem.<\/p>\n\n\n\n

A Rum with Denomination of Origin<\/h2>\n\n\n\n
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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 whatever is created on this Earth. So I reached for my newly bought bottle of Santa Teresa Gran Reserva Ron A\u00f1ejo<\/a><\/em> to make my mango basil mojito. <\/p>\n\n\n\n

This is the same Gran Reserva rum we Venezuelans are so fond of. It holds the Controlled Denomination Origin Ron de Venezuela. And it’s perfect for mixing with fresh fruit juices.<\/p>\n\n\n\n

How to make Mango Basil Mojito<\/h2>\n\n\n\n
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Better, impossible! The best rum from the land where I was born and the best mangoes from the land that adopted me. Bingo! <\/p>\n\n\n\n

To make this mojito, you will need some utensils and ingredients, including:<\/p>\n\n\n\n