How to Make a Pineapple Mango Mojito
- 1). Create the pineapple and mango puree. In a blender, add 1 1/2 cups of pineapple and 1 1/2 cups of mango. Pulse until the fruit has broken down a bit. Begin pouring in half a cup of room-temperature water as you blend on a low speed. Continue adding the water until the fruit puree becomes liquid enough to pour. Pour it into a separate container with a lid and refrigerate. This will keep for up to one week.
- 2). Prepare the tumblers. In each tumbler, add four or five leaves of mint and 1/2 tablespoon of granulated sugar. Break down the mint and sugar using the muddler on each tumbler. Once muddled, fill each glass with ice to the top.
- 3). Assemble the cocktail. In a large cocktail mixer, combine one part fruit puree to one part rum over ice. Shake until combined. Strain the mixture into each of the cocktail tumblers. Once they are filled, go back to each tumbler, tossing the cocktail back into the cocktail mixer and pouring it back into each tumbler to fully incorporate the muddled mint. Garnish each cocktail with a pineapple slice and serve immediately.
Source...