Spicy Habanero Mango Mojito

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That special day approaches, and I can almost taste the lime and mint. I hear those muddlers muddling. It’s so close now. That’s right, mis amigas, prepare yourselves for National Mojito Day with this Spicy Habanero Mango Mojito!

In partnership with Truvía®

Each year, we celebrate this very solemn occasion on July 11th, and because that’s just a couple of weeks away, I wanted to offer my own variation of this popular, sweet, minty, fruity, Latin cocktail. 

I’ll be the first to admit, this is not a traditional mojito recipe. I will say, however, that in my family we’ve always enjoyed our tropical fruit and hot peppers, so adding either or both to almost anything is in fact very traditional for us!

A Word About Habanero Peppers

Most conversations about habanero peppers revolve around their intense heat, and that’s understandable. They register 100,000-350,000 on the Scoville scale. For comparison, a jalapeño registers in the 3500-8000 range. So, of course, you must take care when working with them and use them at your own risk, as they say. But I love them. 

I just designate a separate, unique space for cutting them, and am always mindful not to touch my hands to my eyes or anything else until I’ve washed my hands thoroughly. Then, I make sure to clean my work surfaces, knives, and anything else the peppers may have touched while slicing them. 

Having said all that, the conversation about these little beauties needs to progress past their heat, because their incredible fruit and floral characters set them apart and make them perfect for this recipe. Besides, they are very festive looking, don’t you agree?

Over the years, my family has always felt that habaneros go especially well with mango. It’s hard to explain, they just do. Because of this, combining them together here feels completely natural to me.

I’ve used Truvia® Cane Sugar Blend in this recipe, which is stevia sweetener blended with cane sugar, instead of sugar alone. If you’re not familiar with it, the sweetness of stevia sweetener comes from stevia leaf extract. Stevia leaf extract comes from the sweet leaves of the stevia plant. 

Truvia Cane Sugar Blend gives this mojito just the right amount of sweetness with a lot fewer calories than the full sugar version. In this recipe, 2 teaspoons of Truvia Cane Sugar Blend is equivalent in sweetness to 4 teaspoons of cane sugar alone.

If you make this Spicy Habanero Mango Mojito, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.

Spicy Habanero Mango Mojito

Makes 2 mojitos

Prep time 8 minutes – start to finish 15 minutes

Ingredients

• 1 small mango
• 1 habanero pepper
• 1 lime cut into 6 wedges
• 2 teaspoons Truvía® Cane Sugar Blend 
• 10 fresh mint leaves
• 2 oz mango nectar
• 3 oz rum
• 6 oz sparkling water (I used naturally essenced lemon sparkling water)
• Ice

Utensils

• Cocktail shaker or big cup
• Cocktail jigger or mini measuring cup
• Cutting board
• Muddler or wooden spoon
• Mojito glasses

Wash mango really well. Cut a couple of slices for garnishing and set aside. Peel the rest and chop it. 

Wash the habanero pepper and cut 4 very thin slices. Be careful, habanero pepper is extremely spicy, don’t touch your face or anything else while working with them and wash your hands immediately after. Make sure there are no seeds in the slices. Wash your work surface and knife afterward. Set aside.

In a cocktail shaker or a big, flat bottomed cup, squeeze 4 lime wedges into the cup and throw the skins in after, add Truvía Cane Sugar Blend, mint, 2 thin slices of habanero pepper, and the peeled mango. 

Using a muddler or the back end of a wooden spoon crush them together to release the mint, lime, and habanero oils.

Pour in rum, mango nectar and sparkling water. Mix well.

Pour the mojito mix into two prepared glasses with ice, more fresh mint, lime wedges and slices of mango, if you like. If you want it spicier, add one more thin slice of habanero pepper to each glass as well.

Happy National Mojito Day, Salud!

More Sweet Ideas with Truvía

Be sure to check out more sweet, reduced-sugar recipe ideas below:

• Pumpkin Lime Cheesecake Bars
• Mexican Cafe con Leche
• Spiced Tea
• Apple-Cinnamon Tamales
• Papaya-Coconut Bionico
• Heart Shaped Orange Berry Rustic Tarts
• Amaretto Mug Cake
• Lemon-Mint Sorbet
• Herbed Jalapeño Cornbread

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5 from 8 votes

Spicy Habanero Mango Mojito

Prep Time8 mins

Cook Time7 mins

Total Time15 mins

Servings: 2 mojitos

Ingredients

Ingredients

• 1 small mango
• 1 habanero pepper
• 1 lime cut into 6 wedges
• 2 teaspoons Truvía® Cane Sugar Blend
• 10 fresh mint leaves
• 2 oz mango nectar
• 3 oz rum
• 6 oz sparkling water I used naturally essenced lemon sparkling water
• Ice

Utensils

• Cocktail shaker or big cup
• Cocktail jigger or mini measuring cup
• Cutting board
• Muddler or wooden spoon
• Mojito glasses

Instructions

• Wash mango really well. Cut a couple of slices for garnishing and set aside. Peel the rest and chop it.
• Wash the habanero pepper and cut 4 very thin slices. Be careful, habanero pepper is extremely spicy, don’t touch your face or anything else while working with them and wash your hands immediately after. Make sure there are no seeds in the slices. Wash your work surface and knife afterward. Set aside.
• In a cocktail shaker or a big, flat bottomed cup, squeeze 4 lime wedges into the cup and throw the skins in after, add Truvía Cane Sugar Blend, mint, 2 thin slices of habanero pepper, and the peeled mango.
• Using a muddler or the back end of a wooden spoon crush them together to release the mint, lime, and habanero oils.
• Pour in rum, mango nectar and sparkling water. Mix well.
• Pour the mojito mix into two prepared glasses with ice, more fresh mint, lime wedges and slices of mango, if you like. If you want it spicier, add one more thin slice of habanero pepper to each glass as well.

Course: Drinks

Cuisine: Mexican

Keyword: How to make a mojito?, how to make a spicy mojito?

Author: Silvia

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