4 oz. mango purée (from scratch or using canned Kesar Mango Pulp) 2 oz. club soda Squeeze 8 fresh lime wedges in pitcher. Muddle to release juice, then add ice and mint leaves. Lightly muddle mint.

For the mojito muddle: About 36 fresh mint leaves 2 tablespoons agave syrup 1/4 cup lime juice 1/2 cup silver rum Prepare ice cream maker according to product directions. Cut the mango into bite ...

Instructions Prepare the Mango Puree: Blend the diced mango in a blender or food processor until smooth. If you prefer a pulp-free drink, strain the puree through a fine mesh sieve.

To make mojito muddle: Just before serving, in small bowl, use wood spoon or muddler to mash mint and agave syrup. Stir in lime juice and rum. Taste. Add more agave syrup, if desired.

Or, maybe a chilled mango mojito? With summer’s favourite fruit, the possibilities are endless. Here are nine recipes to show how you can use the custardy pulp to sweeten the deal.