Mango And Spearmint Christmas Mojitos Food

JALAPENO-MANGO MOJITO

Steps:

• For the simple syrup: Combine the sugar and 1 cup water in a small sauce pot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
• For the mojito: Combine the mint, lime wedges, jalapeno and 3/4 ounce of the simple syrup (1 1/2 tablespoons) in a cocktail shaker and muddle. Fill the shaker with the ice, pour in the rum and mango nectar and shake briefly. Pour directly into a highball glass. Top off with the sparkling water and stir briefly. Garnish with a mint sprig and jalapeno slice.

WATERMELON MOJITOS

Steps:

• For each drink, muddle 2 watermelon chunks with the juice of 1 lime and 2 teaspoons sugar in a glass. Stir in a handful of mint leaves, then add 2 ounces white rum and ice to each glass. Top each drink with ginger ale and garnish with more mint.

MINTY MANGO MOJITO

Steps:

• Combine water and sugar in a small pot over medium heat. Whisk until sugar dissolves in the water. Add 12 mint leaves. Bring to a boil and whisk for 1 minute. Remove from heat and let cool, about 30 minutes.
• Place lime and 12 mint leaves in a glass; mash together with a muddler to extract flavors. Add fresh mango; muddle until combined. Stir in 2 tablespoons of the mint simple syrup. Stir in coconut rum. Fill glass with ice and top with club soda. Stir 1 more time to distribute flavors.

MANGO MOJITO

Steps:

• Crush mint leaves and lime wedge in the bottom of an old fashioned glass.
• Add rum and club soda.
• Adjust liquid proportions to taste.
• Add desired amount of ice cubes.
• Sip and enjoy!

TEQUILA MOJITOS

Steps:

• Add half the mint leaves to the simple syrup. Set aside to infuse, 10 to 30 minutes.
• Add the tequila to a cocktail shaker filled halfway with ice. Add the simple syrup, lime juice and the remaining mint leaves. Cover and shake well.
• Fill 2 to 4 glasses with ice. Squeeze a lime wedge into each glass and run it around the rim. Add the squeezed lime wedge to each glass and strain in the cocktail mixture. Add a mint sprig to each drink. Serve and enjoy!

MOJITO MANGO CHICKEN

Steps:

• Preheat oven to 350 degrees.
• To make salsa, heat oil in a skillet over medium high heat.
• Add green pepper and onions and saute about 4 minutes.
• Add minced ginger and red pepper flakes, saute another 1 minute.
• Now add mango and cook an additional 5 minutes.
• Now add rum and lime juice and simmer for one minute.
• Take off the heat and stir in mint. Set mango salsa off to the side.
• For the chicken breast preparation pat the breasts dry.
• Combine the flour, garlic powder, ginger, salt and pepper.
• Lightly pat the chicken into the flour mixture.
• Heat the oil over medium high heat in an oven proof skillet.
• Lightly brown the chicken for about three minutes on each side.
• Pour the mango salsa over the chicken.
• Put the uncovered skillet in a 350 degree oven for 10 minutes.

MANGO-PASSIONFRUIT MOJITOS

Steps:

• In each of 4 sturdy glasses, muddle 5 mint leaves until they start to break down, a few seconds. In a blender, purée mango, passion-fruit juice, simple syrup, lime juice, and 1/2 cup water. Stir in both rums.
• Fill glasses with ice; top with cocktail. Garnish each glass with passion-fruit seeds (if using) and a mint sprig. Sprinkle ice cubes with a pinch of sea salt; serve.

MANGO & PINEAPPLE MOJITO

Steps:

• Tip the pineapple, mango, limes and sugar into a large jug and muddle together. Bruise and add the mint leaves, then top with ice. Stir in the white rum, pineapple rum and sparkling water.

MANGO MOJITO

Steps:

• For the mango purée: combine the mango chunks and mango juice in a blender and purée.
• In a shaker, combine 1 tablespoon purée with the sugar, lime and mint and mash with a muddler or wooden spoon. Add ice and the rums. Cover and shake vigorously. Strain into a chilled martini glass. Garnish with the mango slice.