So you’re not on Nevis, but that doesn’t mean you can’t enjoy the Mangojito at home.  We start with the recipe from the Four Seasons Nevis: 1.5 ounces Brinley’s Gold Mango Rum 8 mint leaves Splash of simple syrup Juice of 1 lime 1 Tablespoon of mango puree Club Soda Start by peeling and removing the pit from the mangoes, or more accurately, the mango from the pit. Place the pieces in your blender and puree until smooth. Make up some simple syrup.  It’s one part water, one part sugar.  Heat it to make sure that the sugar is dissolved and allow to cool down. Place the mint leaves in…