How to Make a Mango Mojito Martini

Mango mojito martini in a coupe with mint and mango garnish

Mango Mojito Martinis celebrate the tropical brightness of mango, the crisp snap of fresh mint, and the vibrant clarity of a martini—all in one glass. Both the standard recipe and notable variations, like the Blue Martini mango mojito recipe, offer beautifully balanced drinks with lively flavors and unique textures. Here’s how to bring the best of both worlds together, with advice on mint, muddling, and more.

Why Combine Mojito and Martini Styles?

The original mojito uses rum, mint, lime, and sugar with lots of ice and bubbles. The martini is spirit forward—usually vodka or gin—with minimal dilution and served up. Marrying the two concepts, the mango mojito martini preserves the freshness of mint and lime but swaps soda for a refined, shaken presentation. The result is tropical, aromatic, and elegant, with just enough tartness and sweetness to let ripe mango shine.

Classic Mango Mojito Martini Recipe

50 ml white rum (or use vodka for a crisper finish)
30 ml fresh mango purée (ripe, strained for smoothness)
22.5 ml fresh lime juice (strained)
15 ml simple syrup (1:1 sugar and water)
8–10 mint leaves (fresh, no stems)
Garnish: mint sprig and mango slice

Add mango purée, lime juice, simple syrup, and mint to your shaker.
Gently muddle the mint to release aromatics—avoid tearing leaves.
Add rum and fill with ice.
Shake hard for 10–12 seconds.
Double strain into a chilled martini or coupe glass.
Garnish with a fresh mint sprig and a slice of mango.

Blue Martini Mango Mojito Recipe Variation

The Blue Martini mango mojito recipe is a South Florida favorite, adding a subtle twist—vodka and orange liqueur for extra citrus lift and body. Try this version for an elevated tropical experience:

45 ml vodka (clean, high-quality brand)
15 ml triple sec (orange liqueur)
30 ml mango purée (fresh or high-quality frozen)
22.5 ml fresh lime juice
15 ml simple syrup
8 fresh mint leaves
Garnish: mint and a piece of mango

Combine mango, lime, simple syrup, and mint leaves in a shaker.
Muddle the mint very lightly to avoid bitterness.
Add vodka and triple sec with plenty of ice.
Shake briskly and double strain into a martini glass.
Garnish simply, letting the bright mango color show.

Blue Martini mango mojito variation in martini glass with mango garnish

Choosing and Using Mint for a Mango Mojito Martini

Fresh mint makes or breaks any mojito-style drink. Look for bright green, unwilted spearmint for classic flavor. Garden mint varieties bring extra herbal notes, but avoid peppermint—it can overpower other ingredients. Always use just the leaves: stems add bitterness. Muddle gently, pressing to release oils without shredding. Overmuddling makes the drink grassy and cloudy.

Spearmint: Refreshing, clean, mild—pick for balance.
Garden mint: Deeper herbal edge, nice with ripe mango.
Do not use peppermint: Too intense, risk of menthol clash.

Tips and Tuning: Modifications, Zero-Proof, and Service

For a non-alcoholic mango mojito martini, simply swap in 50 ml non-alcoholic rum or a splash of soda. You can also mix spirits—split white rum and vodka for more complexity. Avoid packaged mango syrups, which lack true fruit depth. For parties, batch the base (excluding mint), shake individual portions with fresh mint to order, and garnish generously. Always double strain to keep the texture bright and classy.

Mint leaves and mango slices ready for cocktail preparation