mango mojito

i think that end of summer food rut i was talking about just ended. i finally made it to the saturday farmer’s market held in the space of two city blocks in downtown near portland state university. i usually go a few times a year but the amount of people herded into the space is less than desirable.

but there is so much beautiful and cheap produce! i bought an eggplant, a giant red bell pepper, and a couple poblano peppers for 3 dollars. i originally went because i wanted to get pickling cucumbers  but ended up buying a bunch of produce i had no plans for but it was so cheap and colorful and the basil smelled so good.. i couldn’t help myself.

this week i made some delicious and local dinners. you will read about those soon. i promise. but right now i have something so much better. i don’t know about your part of the country but here in oregon we are hanging onto summer. it’s almost 8pm here and its 75 degrees! hang on summer, hang on as long as you can.

so obviously warm late summer (technically fall) nights call for cocktails. because i’m not ready for cooler weather drinks i embraced the mojito tonight. at the store i intended on buying passionfruit puree to add some natural sweetness and extra flavor to the traditional mojito. well they didn’t have any but as i was walking to the register i was stopped by a perfectly ripe mango. done. here is your weekend cocktail.

mango mojito
for a 14 ounce drink

2 shots (3 ounces) mango puree*
1 sprig mint
club soda
1 1/2 shots (around 2 1/4 ounces) rum

with a 14 ounce cup a quarter full of ice, add the mint sprigs and muddle (mash the mint with the end of a wooden spoon) until the mint leaves are quite wilted. pour over mango puree and rum and mix well. top with club soda and stir again. drink. repeat.

*for the mango puree: peel a large mango and cut away as much fruit from the pit as you can. place in a food processor and blend until smooth. add 2 shots (3 ounces) agave syrup and blend again. this makes about enough for 5 drinks. we were very sad i didn’t buy two mangos and double this recipe.

 

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