Get your party started with this mango mojito recipe! They’re easy to make in a blender , with only 6 ingredients—perfect for parties, get togethers and barbecues!
These mango mojitos are soooo darn good. Mango + mint + lime = a magical combination. Plus, this mango mojito recipe makes enough for you AND your friends, and it can be made ahead of time. Trust me, you’ll want to make this over and over all summer long. (But don’t forget to add these watermelon mojitos to your summer agenda too!)
Why You’ll Love This Mango Mojito Recipe
- I mean: mango! Need I say more? The mango not only adds sweetness and tropical flavour, but a stunningly beautiful colour. Like liquid sunshine! (Be sure to try this vegan mango ice cream too!)
- Balanced flavour . The mint is pretty subtle, but adds a delicious flavour profile. The lime, of course, balances it all out with a hit of tartness.
- The best summer cocktail for a crowd . Mango mojitos are a beautiful, tasty, and totally easy cocktail for the summer, and the fact that you can scale it up to make a big batch makes it even better.
Notes on Ingredients
- Mint – The kind of mint you use matters! You don’t want a peppermint vibe in your mojito; spearmint (which is the type most commonly sold at grocery stores) is best.
- Mangos – If you can’t find fresh mangoes that look good, opt for frozen.
- Seltzer water, club soda, or sparkling water
- Fresh lime juice – Freshly squeezed is a must. Don’t used bottled!
- White rum – I’ve used both a Jamaican Appleton White Rum and a Brazilian White Rum.
- Simple syrup
How Do You Make Simple Syrup?
Make the simple syrup by boiling a cup of sugar with a cup water until the sugar dissolves. Let it cool, then measure what you need for this recipe. You can refrigerate the rest for future cocktails!
How to Make a Mango Mojito
- Make the mango puree . Blend the mango and mint in a food processor or blender until completely smooth.
- Add the liquids . Pour in the sparking water and lime juice and blend again to combine.
- Make it boozy . Pour the mango mixture into a pitcher and stir in the white rum.
- Adjust . Taste and add simple syrup to achieve your desired level of sweetness.
- Serve . Pour the mango mojitos over ice.
Tips and Variations
- Use the best possible mangoes . I like Julie mangoes or other varieties that aren’t stringy. If your mangoes taste meh, so will your mojitos, so this is important!
- Garnish with gusto . I love serving these with a lime wedge and a sprig of mint on top. If you’re feeling SPICY, rubbing the rim of the glass with cayenne pepper is SO divine too. It’s something we tried in Mexico and absolutely loved.
- Don’t take a shortcut with the sweetener . Adding granulated sugar just doesn’t work as well as a liquid, which is why most cocktails call for simple syrup. The sugar is already dissolved, so it mixes in perfectly.
What to Serve With Mango Mojitos
If you’re planning a menu, I think this mango mojito recipe pairs well with light, summery foods. Here are a few options:
- This vegan watermelon feta salad is refreshing and summery, just like the mango mojitos!
- Stick with the Cuban theme and serve your mojitos with congri (Cuban rice and black beans) or Cuban quinoa bowls with pineapple salsa .
- Light and colourful vegan poke bowls are another excellent pairing.
How to Store
You can store this mango mojito recipe in the pitcher in the fridge for several days. Note that it won’t be as sparkly after a day, but it will still be delicious even without the fizziness!
More Mango Recipes
- Strawberry Mango Smoothie
- Easy Mango Basil Salsa
- Mango Coconut Chia Seed Pudding
- Mango Habanero Cauliflower Wings
- Summer Fruit Spring Rolls with Mango Dip
Ingredients
- 20 mint leaves
- 2 cups cubed mangos
- 1 1/2 cups seltzer water/club soda/sparkling water*
- 1/4 cup 56.6g/2 oz. fresh lime juice
- 1 cup 250ml/8 oz. white rum
- 3/4 cup to 1 cup simple syrup*
Instructions
- Add your mango cubes and mint to a food processor or high speed blender until smooth, about 30 seconds to 1 minute in the food processor or in the blender until a smooth puree forms. Add in the seltzer water and lime juice and mix again, for up to 10 seconds to combine.
- Pour the mango mixture into a large pitcher and add in the white rum. Stir vigorously for about 15-30 seconds to incorporate.
- Taste and add the appropriate amount of simple syrup based on the sweetness of your mangoes, up to 1 cup simple syrup, and stir again.
- Pour into an ice filled glass and enjoy!
Notes
- I’ve used both a Jamaican Appleton White Rum and a Brazilian White Rum, so any white rum should be fine!
- The best kind of mangoes to use are the ones without stringiness. Julie mangoes would be your best bet. If you’re not sure which is a Julie mango, ask your local grocer/vendor and they’ll guide you in the right direction.
- You can make the simple syrup by boiling 1 cup sugar with 1 cup water until completely liquid, stirring often. Cool it down, then measure it out! This makes a bit more than 1 cup simple syrup, so use as much or as little of it as you want depending on the sweetness of your mangoes.
- Seltzer water/club soda/sparkling water – you can use any of these but sparkling water is the most natural (and expensive) of them all, then seltzer water, then club soda which has a few additives.
- HOW TO STORE: You can store this Mojito recipe in the pitcher in the fridge for several days.
- Feel free to add more or less rum!
Mango Mojito
Ingredients
- 20 mint leaves
- 2 cups cubed mangos
- 1 1/2 cups seltzer water/club soda/sparkling water*
- 1/4 cup 56.6g/2 oz. fresh lime juice
- 1 cup 250ml/8 oz. white rum
- 3/4 cup to 1 cup simple syrup*
Instructions
- Add your mango cubes and mint to a food processor or high speed blender until smooth, about 30 seconds to 1 minute in the food processor or in the blender until a smooth puree forms. Add in the seltzer water and lime juice and mix again, for up to 10 seconds to combine.
- Pour the mango mixture into a large pitcher and add in the white rum. Stir vigorously for about 15-30 seconds to incorporate.
- Taste and add the appropriate amount of simple syrup based on the sweetness of your mangoes, up to 1 cup simple syrup, and stir again.
- Pour into an ice filled glass and enjoy!
Notes
- I’ve used both a Jamaican Appleton White Rum and a Brazilian White Rum, so any white rum should be fine!
- The best kind of mangoes to use are the ones without stringiness. Julie mangoes would be your best bet. If you’re not sure which is a Julie mango, ask your local grocer/vendor and they’ll guide you in the right direction.
- You can make the simple syrup by boiling 1 cup sugar with 1 cup water until completely liquid, stirring often. Cool it down, then measure it out! This makes a bit more than 1 cup simple syrup, so use as much or as little of it as you want depending on the sweetness of your mangoes.
- Seltzer water/club soda/sparkling water – you can use any of these but sparkling water is the most natural (and expensive) of them all, then seltzer water, then club soda which has a few additives.
- HOW TO STORE: You can store this Mojito recipe in the pitcher in the fridge for several days.
- Feel free to add more or less rum!
Nutrition
Mango Mojito https://jessicainthekitchen.com/mango-mojitos-in-your-blender/ June 12, 2024
In just 10 minutes, you can make a batch of quick pickled red onions to add to burgers, tacos, and more. They’re sweet, tangy, and a welcome pop of flavour for so many meals!
Yes, quick pickled red onions are delicious, but before we get into that, can we talk about that pink? It’s stunning and it makes me want to put these on everything. But if the colour doesn’t convince you, the taste absolutely will.
Quick pickled red onions have a sweet tang, the onions are softened a bit, but they still have a tender crunch, and they are absolutely amazing on everything. I guarantee you’ll fall in love with them and find endless ways to use them.
Why You’ll Love This Quick Pickled Red Onions Recipe
- The best way to use extra onions . You know how sometimes you need one onion and you have to buy a whole bag? Then you have to figure out how to use a whole bag of onions? Quick pickled onions, friends. THIS is the solution.
- A bright pop of flavour . Like pickled radishes and pickled cabbage , these pickled red onions add some zing and texture to any dish. The vinegar mellows some of the pungency of the onion, but adds a fabulous tanginess.
- So easy to make . You don’t need to know how to can to make quick pickled onions! Nor do you need all that canning equipment. Just a jar and a saucepan will do.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Red onions – You can slice these thick or thin, or dice them, depending on how you plan on using your quick pickled red onions.
- Apple cider vinegar – White vinegar also works, but I prefer the flavour of apple cider vinegar.
- Filtered water
- Sea salt
- Sugar – You can use coconut, cane, or brown sugar for this recipe.
- Lime slices – Adding lime slices infuses the onions with a little more zippy flavour and they also get pickled in the brine, so you’ll have pickled lime slices. And yes, you can eat them!
How to Make Quick Pickled Red Onions
- Make the brine . Boil the vinegar, water, sea salt, and sugar for 2 minutes.
- Add the onions . Boil the onions in the brine for a minute.
- Transfer to a jar . Remove from heat and let the onions and brine cool for 1 minute. Pour the mixture into a jar and add the lime.
- Cool . Allow the pickled red onions to cool to room temperature, then refrigerate.
Tips and Variations
- Let them sit for a day or two before eating . I know it’s hard to wait, but trust me, it’s worth it! After a little time in the fridge, the flavours really meld.
- Use a mandoline . If you have one, use a mandoline slicer to slice your onions evenly and quickly.
- Add some spices or adjust the seasonings . You can use a wide variety of seasonings in this recipe. Try adding mustard seeds, fennel seeds, peppercorns, more sugar, red pepper flakes, or a pickling spice blend.
- Make them spicy . For spicy quick pickled red onions, add a sliced jalapeño (with the seeds) or another hot pepper. Pickled jalapeños are fantastic on tacos!
- Try another veggie . You can use this brine to pickle any vegetable, or you can replace half the onions with a different veggie. Green beans, cauliflower, and carrots are all great options for pickling.
- Add fresh herbs . Tuck sprigs of fresh cilantro, parsley, or dill in with the onions to infuse them with flavour.
My Favourite Ways to Use Quick Pickled Red Onions
- Burgers . Try them on quinoa burgers or grillable veggie burgers .
- Sandwiches . Like this chopped cheese sandwich !
- Tacos . I love pickled red onions on BBQ chickpea tacos .
- Tex-Mex dishes . They’ll add some tangy flavour to these vegan burrito bowls and vegan enchiladas .
- Salads . Diced pickled onions perk up this loaded potato salad .
How to Store
Store quick pickled red onions in an airtight jar in the refrigerator. They will last for up to 2 weeks, and the flavour will continue to develop over time.
More Recipes For Onion Lovers
- How to Caramelize Onions
- Pear Brie & Caramelised Onions Quesadillas
- Maple Roasted Brussels Sprouts, Onions and Apples
- Goat Cheese Pizza with Caramelised Onions and Apples
Ingredients
- 2 regular sized red onions
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 teaspoons sea salt
- 1 tablespoon coconut/cane/brown sugar
- lime slices
- 1 teaspoon peppercorns , crack slightly if you want to release more flavour
Instructions
- In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
- Add in the onions, and allow to boil for 1 minute with the onions.
- Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything but that allowed the onions to be completely covered in the vinegar mixture. Add in the lime slices and swirl together to mix everything together.
- Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
- Enjoy!
Notes
- You can use a wide variety of seasonings in this recipe. You could add mustard seeds, fennel seeds, more sugar, jalapeños, anything. It’s really up to you.
- You can use the basic recipe and replace it with your vegetable of choice to pickle any vegetable you want. If pickling peppers, PLEASE use gloves and try not to inhale the fumes of the boiling peppers.
- To store : Store quick pickled red onions in an airtight jar in the refrigerator. They will last for up to 2 weeks, and the flavour will continue to develop over time.
