Mango Pineapple Mojito Recipes

MANGO AND SPEARMINT CHRISTMAS MOJITOS

Steps:

• For the simple syrup: Place the sugar and 1 cup water in a small saucepan over medium heat. Stir the mixture constantly and cook until mixture is fully dissolved, about 5 minutes. (This recipe will make more than you need for the mojitos but the extra can be stored in the refrigerator and used for other beverages or to cook with.)
• For the mojitos: Add mint leaves, sliced limes and 1 cup simple syrup to a large (48-ounce) pitcher. Muddle these ingredients together with a muddler or the back of a wooden spoon.
• Add the rum, club soda and lime juice. Add ice and stir. Divide mixture among 8 glasses and garnish with slices of frozen mango.

MANGO & PINEAPPLE MOJITO

Steps:

• Tip the pineapple, mango, limes and sugar into a large jug and muddle together. Bruise and add the mint leaves, then top with ice. Stir in the white rum, pineapple rum and sparkling water.

PINEAPPLE MOJITO

Steps:

• Muddle mint leaves, sugar, and pineapple in a highball glass.
• Fill glass with ice cubes. Pour in pineapple juice and rum. Top with a splash of club soda. Garnish with pineapple wedge and remaining mint leaves.

MOJITO MANGO CHICKEN

Steps:

• Preheat oven to 350 degrees.
• To make salsa, heat oil in a skillet over medium high heat.
• Add green pepper and onions and saute about 4 minutes.
• Add minced ginger and red pepper flakes, saute another 1 minute.
• Now add mango and cook an additional 5 minutes.
• Now add rum and lime juice and simmer for one minute.
• Take off the heat and stir in mint. Set mango salsa off to the side.
• For the chicken breast preparation pat the breasts dry.
• Combine the flour, garlic powder, ginger, salt and pepper.
• Lightly pat the chicken into the flour mixture.
• Heat the oil over medium high heat in an oven proof skillet.
• Lightly brown the chicken for about three minutes on each side.
• Pour the mango salsa over the chicken.
• Put the uncovered skillet in a 350 degree oven for 10 minutes.

MANGO MOJITOS

Steps:

• Place mint leaves in a large drinking glass. Add 1 lime wedge; crush together with a muddler to extract juices. Add 1 more lime wedge and sugar; mix with the muddler until sugar is dissolved. Remove lime peels from the glass.
• Stir lemon-lime soda, club soda, and mango-flavored rum together in a measuring cup. Pour soda mixture over the mint mixture in the glass. Mix in ice. Garnish with 1 lime wedge.

FROZEN PINEAPPLE MOJITO

Steps:

• Trim top of pineapple to remove leaves, but leave top in tact. Cut pineapple in half crosswise. Run a knife in a circle around inside of halves 1/2" away from the skin. Cut across core of pineapple twice, creating 4 pieces and loosening the fruit. Using a big spoon or ice cream scoop, scoop out inside of each pineapple half. Place pineapple "cups" in freezer.
• Discard core and finely chop pineapple (you should have about 4 cups). Place in a single layer on a parchment-lined sheet tray and freeze at least 1 hour.
• Blend frozen pineapple, rum, lime juice, 1/3 cup mint, and 2 cups ice in a blender until smooth. Taste and add sugar, if needed.
• Fill pineapple "cups" with mojito mixture, reserving extra for refills. Garnish with mint sprigs and tiki drink decoration, if using. Reserve remaining mojito mixture in freezer for second serving or serve in alternate glasses.
• Do Ahead
• Pineapple "cups" can be hollowed out 3 days ahead; keep frozen. Pineapple chunks can be frozen up to 3 months ahead.

PINEAPPLE MOJITO SANGRIA

Steps:

• Instructions
• In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.
• Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
• Cover and place in the refrigerator for 4 - 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).