I really enjoy making seasonal cocktails, and somewhere in the middle of my search for a colorful Mardi Gras drink, I set my heart on a tropical mojito. I’ve seen a few delicious blueberry mango mojito recipes (like this mouthwatering cocktail from Cravings of a Lunatic), but I’ve never seen or tried a blackberry mango mojito. So that’s precisely what I’ve made. The color of the drink didn’t turn out quite as Mardi Gras-esque as I expected, but man oh mannnn are these delicious, especially for Spring Break! Keep scrolling for step-by-step instructions, including a printable and downloadable blackberry mango mojito recipe card.
Before you start mixing up a batch blackberry mango mojito cocktails, you’ll need to make your own mango syrup beforehand. Combine 1 cup of sugar, 1 cup of water, and 1 cup of chunked or chopped mango in a small saucepan. Cook on low for about ten minutes until the sugar is dissolved and the color of the mixture starts to turn pale yellow. Carefully transfer the hot mixture to a blender and puree until smooth. Lastly, pour the mango syrup in a mason jar and let cool for 10-15 minutes. You’ll have lots left over for future mojitos, so store the excess in the fridge.
Next, for each individual blackberry mango mojito, puree 1/2 a cup of fresh blackberries in a blender. At the bottom of the cocktail glass, muddle 3-5 mint leaves, 2-3 blackberries, and 2-3 sizable mango chunks. Pour the pureed blackberries on top and fill with ice. In a shaker, combine 2 ounces of rum with 1 1/2 ounces of fresh mango syrup. Shake and pour into the cocktail glass. Top with mango seltzer water (if you can find it, La Croix Mango works wonders– if not, regular seltzer water is fine) and garnish with fresh mint, blackberries, and frozen or fresh mango chunks.
- 1 cup water
- 1 cup sugar
- 1 cup mango (preferably diced)
- 1 cup fresh mint leaves
- 2 oz. rum
- 1 cup fresh blackberries (½ cup for puree, 1/2 cup for garnish)
- fresh mango chunks
- seltzer water (preferably mango flavored, like La Croix Mango)
- Combine the 1 cup sugar, 1 cup water, and 1 cup chunked mango in a small saucepan.
- Cook for about 10 minutes until the sugar is dissolved and the color of the mixture starts to turn to pale yellow.
- Puree in blender until smooth.
- Pour in a mason jar and allow to cool until at room temperature.
- Puree 1/2 cup of fresh blackberries in blender.
- At the bottom of your mojito glass, muddle 3-5 leaves of mint, 2-3 blackberries, and 2-3 sizable mango chunks. Pour in 1 oz of blackberry puree. Fill with ice.
- In a shaker, add 2 oz. rum and 1.5 oz. of fresh mango syrup. Shake and pour into glass.
- Top with mango seltzer water and garnish with fresh mint, blackberries, and mango chunks.
- There will be a generous amount of fresh mango syrup leftover. Save in a masor jar in the fridge for another round of blackberry mango mojitos.
- Little Ferraro Kitchen recommends pouring the mango syrup through a fine mesh sieve, although I personally skip this step for easier clean-up.
- Seltzer water doesn't need to be mango flavored, but I recommend it for added tropical taste.