Way back in the day, in 2000, I had my first mojito in Puerta Vallarta, Mexico, and when I returned home and tried ordering one, no one knew how to make them. Fast forward 20 years and nearly every restaurant and bar features their own version of a mojito.
Looking back on that mojito, the problematic ingredient was the mint. No bar or restaurant kept fresh mint on hand. Now, nearly every supermarket carries fresh mint, and while on vacation in the Florida Keys, I bought several bunches for our poolside cocktails.
This cocktail is nothing more than a combination of my two favorite cocktails–mojitos and pina coladas. I learned how to make a proper mojito in Mexico 20 years ago and a perfect pina colada in Cuba a year ago, so why not combine the two ideas and throw in a healthy dose of mango for fun.
- 1 mango-peeled and chunked
- 3 TBSP powdered milk or coffee creamer
- juice of 1 lime
- 1/4 c. mint (approximately 1 bunch with stems removed)
- 1/3 c. rum
- 1/4 c. mango nectar
- 16 oz. glass of ice
- Combine all ingredients in a blender.
- Blend until smooth.
- Pour into glasses and serve immediately.