Marcus Samuelsson's mango mojito recipe

Directions

1. In a large measuring bowl, place three cups of cubed mango from about 3 or 4 fruits. Fill to 4-cup mark with dark rum (I used Cruzan Rum). Chill overnight or for several days.
2. When ready to serve, pull out your favorite highball glass, muddle some mint leaves in the bottom, fill with ice, strain infused mango rum over all, and garnish with mint.