CANNABIS-INFUSED "MANGO CUCUMBER MOJITO" MOCKTAIL 🥭🥒
A lush, tropical, and cannabis-infused non-alcoholic mojito that pairs the velvety sweetness of ripe mango with the cool, crisp essence of fresh cucumber. This recipe offers a refreshing botanical escape, finished with a bright minty lift. Infused with cannabis tincture, it delivers a smooth and hydrating experience that radiates local culinary flair and summer elegance.
RECIPE INFO:
Category: Beverage / Mocktail
Difficulty: Easy
Prep Time: 12 minutes
Chill Time: N/A
Total Time: 12 minutes
Servings: 2
THC per serving: Approximately 10mg THC per serving
TERPENE PAIRING:
Best paired with strains high in Myrcene or Limonene. Myrcene found naturally in mangoes synergizes with cannabis to enhance the relaxing effects, while Limonene boosts the citrus notes for a bright, tropical mood.
DOSAGE INFORMATION:
Each serving contains approximately 10mg THC. This is a moderate dose suitable for most edible users. Adjust based on tolerance and tincture strength.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30–90 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
TINCTURE INFUSION GUIDE:
For best results, use a properly prepared cannabis tincture (alcohol- or glycerin-based).
QUICK DECARBOXYLATION REMINDER:
* Preheat oven to 240°F (115°C).
* Break cannabis flower into small pieces and spread on parchment-lined baking sheet.
* Bake 40–45 minutes until lightly browned.
* Cool completely before infusing.
Potency Tip: Test your tincture strength in advance. A standard dropper (1 ml) from a 20mg/ml tincture = 20mg THC total for the recipe (10mg per glass).
INGREDIENTS:
* 20mg THC total cannabis tincture
* 1/2 cup fresh mango puree (or very ripe mango chunks)
* 4-6 thin cucumber slices
* 10-12 fresh mint leaves
* 2 oz fresh lime juice
* 1 oz agave nectar
* 4 oz chilled club soda or sparkling water
* Crushed ice
* Garnish: Mango spear, cucumber ribbon, and a mint sprig
INSTRUCTIONS:
* In a sturdy glass or cocktail shaker, combine the fresh mint leaves, cucumber slices, and agave nectar.
* Muddle gently to release the mint oils and cucumber juice without pulverizing the mint.
* Add the mango puree, lime juice, and the cannabis tincture (20mg total).
* Stir well to ensure the tincture is fully integrated into the mango puree.
* Fill two tall glasses (Highball or Collins) with crushed ice.
* Divide the mango-cucumber mixture evenly between the two glasses.
* Top each glass with chilled club soda.
* Use a long spoon to gently stir from the bottom up to incorporate the flavors and the tincture.
* Garnish with a mango spear, a decorative cucumber ribbon, and a fresh sprig of mint.
CHEF’S TIPS:
Mango Quality: Use Kent or Ataulfo mangoes for the smoothest, fiber-free puree and the best flavor profile.
Cucumber Prep: Peeling the cucumber before slicing can reduce any bitterness from the skin.
The Mint Trick: Never over-muddle mint; if it turns dark or shredded, it will taste bitter. A gentle bruise is all you need.
Texture: If you prefer a completely smooth drink, strain the muddled mixture before adding the club soda.
Vegan Friendly: This recipe is naturally vegan and gluten-free.
Serve immediately with a straw for the best tropical experience. Enjoy the Mango Cucumber Mojito responsibly 🥭🥒