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For the mango simple syrup

  • Flesh of 2 ripe mangoes roughly chopped
  • 1 cup Cold water
  • 1 cup Granulated sugar

For the sherbet

  • 1 - 1 1/4 cup Mango simple syrup
  • Flesh of 5 very ripe mangoes* roughly chopped
  • 1/4 cup + 1 tablespoon Heavy cream
  • 1 teaspoon Dark rum
  • Mint leaves roughly chopped, for serving

For the coconut mojito simple syrup

  • 1 cup Coconut water
  • 1/2 cup Water
  • 1/4 cup Dark rum I used Brugal
  • 1/4 cup Coconut rum
  • 2 cups Granulated sugar
  • 1/4 cup Coco Lopez
  • Juice and zest of 2 limes
  • 20-25 Mint leaves finely chopped (for the infusion)


Make the mango simple syrup:

  • In a blender combine the mango flesh and water. Blend on high until completely smooth. Add the mango puree and sugar to a small saucepan and stir to combine. Bring to a boil over medium/high heat. Reduce the heat to medium and simmer until the mixture is translucent and has a syrupy consistency, about 10-15 minutes. Remove from the stove and strain the fibrous threads and discard. You should be left with about 1 3/4 - 2 cups of mango simple syrup. Set the mango simple syrup aside to cool completely before making the sherbet.

Make the sherbet:

  • In a blender combine the mango flesh, and simple syrup. Blend on high until completely smooth. Strain the fibrous threads from the mango puree into a large measuring cup with a lip or you can use a medium bowl. Stir in the heavy cream and dark rum. At this point you can allow the mango sherbet mix to steep for a few hours or overnight in the fridge. If not, freeze according to your ice cream maker instructions. While the sherbet freezes or steeps, make theMake the Coconut Mojito simple syrup.

Make the Coconut Mojito simple syrup:

  • In medium saucepan, add the coconut water, water, dark rum, coconut rum, granulated sugar, Coco Lopez, lime juice and zest, and mint leaves. Bring to a boil over high heat. Reduce the heat to medium/low and allow the mixture to simmer until the sugar is reduced and the sugar is dissolved, about 10-15 minutes. Remove from heat and allow the mixture to come to room temperature. Strain the mixture into a glass container with a tight-fitting lid. Discard the solids. Store in the fridge until ready to use.

To assemble this jammy

  • To an ice cream bowl add about a tablespoon of simple syrup with chopped mint, followed by a few scoops of mango sherbet.  If desired drizzle straight rum on top of the sherbet. That's what a mojito is about, yo.
  • Go in on that jammy.