Caribbean food is great with this version of the mojito, but it is equally enjoyable with Mexican, South American, and Pacific Rim cuisines.

• Place the mint leaves, lime juice, rum, and sugar in the bottom of a cocktail shaker and bruise the mint leaves with a muddler.

• Add mango purée and ice and shake well.

• Strain into a tall glass filled with ice and top it off with club soda.

• Garnish with a stick of sugarcane.

More Mojitos . . . . . . . . . . . . . . . . . . . . . . . . .

More flavors of mojitos can be made with fruit purées, such as guava, strawberry, peach, papaya, and so on.