How to Make a Mango Peach Mojito

mango peach mojito in highball glass with mint and fruit

A mango peach mojito blends tropical brightness with classic mojito freshness. Ripe peaches deliver perfumed sweetness that pairs beautifully with juicy mango, making the drink extra sunny and aromatic. Here’s how to balance their flavors and craft a mojito that’s fresh, thirst-quenching, and smooth rather than cloying or muddled.

Ingredients for a Mango Peach Mojito

45 ml white rum
30 ml mango puree or juice (unsweetened preferred)
30 ml fresh peach puree or muddled ripe peach
22.5 ml fresh lime juice
15 ml simple syrup (adjust depending on fruit sweetness)
8–10 fresh mint leaves
60–90 ml soda water (to top)
Crushed ice
Mint sprig and peach or mango slice, for garnish

Steps to Prepare a Mango Peach Mojito

Add 8–10 mint leaves and 15 ml simple syrup to the bottom of a sturdy highball glass.
Gently press mint with a muddler or back of a spoon to release oils—avoid shredding.
Add 30 ml peach puree or a few peach slices, then muddle lightly to release juice and fragrance.
Pour in 30 ml mango puree or juice, 22.5 ml lime juice, and 45 ml white rum.
Fill glass with crushed ice—this chills and dilutes for better balance.
Stir gently from the bottom up to blend fruit and mint.
Top with 60–90 ml soda water until the glass is full, stirring again just to integrate.
Garnish with a mint sprig and a twist or thin slice of peach or mango.

Selecting and Preparing Mango and Peach for Mojitos

Juicy, ripe fruit makes all the difference. Underripe peaches taste watery or flat, while overripe can turn sludgy. For mango, a puree with true mango aroma—not from concentrate—delivers bold flavor without artificial sweetness.

Look for peaches that yield slightly to gentle pressure and have a fragrant aroma—clingstone or yellow peaches are most flavorful.
Peel and slice peaches, then muddle in glass or pulse in a blender for smoother integration.
Alphonso or Ataulfo mangoes are ideal for deep color and rich, tropical taste; avoid fibrous or greenish mangoes.
Fresh purée gives the brightest taste, but high-quality bottled purees (with no added sweeteners) work well in a pinch.

fresh peaches and mango for mojito preparation

Balancing Flavors and Customizing Your Mojito

Both mango and peach bring sweetness, so it’s wise to start with minimal syrup. Fresh lime juice tames fruit sugars and energizes the mint. Taste as you build, since natural fruit varies in tartness. If the result is too sweet, another squeeze of lime or a splash more soda water opens things up.

For a tarter twist, swap the standard peach for white peach or underripe peach slices.
Boost tropical character by adding 15 ml passion fruit puree or 5 ml pineapple juice.
For a no-alcohol version, replace rum with 45 ml coconut water or more soda water—keep all other measures the same for balance.
Spearmint is traditional, but apple mint or pineapple mint add a twist to echo the fruit.

peach and mango mojito with mint garnish, close-up

Expert Touches for a Standout Mojito

Chill your glass before building the drink; it keeps ice from melting too quickly and maintains texture.
Roll mint leaves gently before muddling—this bruises them evenly for cleaner, brighter aroma.
If possible, strain the drink through a fine mesh after stirring to remove pulp and create a lighter, more polished appearance.
Express the mint sprig over the drink before garnishing to layer green aromatics atop ripe fruit notes.