- 3 cups cubed mango (from about 4 medium-to-large fruits)
- Dark rum
- Mint leaves
- 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.
- 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.