Jalapeno Mango Mojito Food

MANGO MOJITO

Steps:

• In a cocktail shaker, muddle the mint leaves. Add the mango nectar, rum, lime juice and simple syrup and fill the cocktail shaker with ice. Shake until cold.
• Strain the drink into an ice-filled glass. Top off the glass with soda water. If desired, garnish with more mint and a lime wheel.
• Add 2 cups mango nectar to this Mojito Pitcher recipe, and garnish with mint and lime wedges.

JALAPENO-MANGO SALSA

Steps:

• Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

PARROT BAY MANGO MOJITO

Steps:

• Add 6 mint leaves, squeezed lime juice, simple syrup and muddle.
• Add Captain Morgan Parrot Bay Mango Rum.
• Fill with crushed ice and stir.
• Add club soda and add more crushed ice.
• Garnish with a mint leaf.
• Add bitters.