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.

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Place the pieces in your blender and puree until smooth.

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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.

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Place the mint leaves in the glass with the simple syrup (I used about a teaspoon), and the lime juice.  Now take your muddler (if you don’t have one, use a wooden spoon), and muddle the leaves to release the flavor and fragrance.

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Sadly, my local market here in Pewaukee, Wisconsin USA, did not carry Brinley’s Gold Mango Rum, but they did carry Cruzan Mango Rum.

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Add the rum, ice, a tablespoon of the mango puree, and top it off with Club Soda.  Stir it up! I would tell you to then enjoy, but that part comes without explanation. Cheers!

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Four Seasons Nevis Mangojito Recipe

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