Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.

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Mango Mojito


MANGO MOJITO
Benihana Copycat Recipe

4-6 lime wedges
6-8 fresh mint leaves
2 ounces mango rum
2 ounces sweet and sour mix
1 1/2 ounces mango puree
ice
club soda

Start by gently squeezing lime wedges into a cool, tall mixing glass. Add fresh mint leaves. Gently muddle lime and mint leaves to extract juice and flavor. (Caution: Do not muddle too much, as it may extract too much bitterness.)

Add mango rum, mango puree and sweet and sour mix. Add ice. Shake vigorously for 10 seconds with a cocktail shaker or stir well. Top with a splash of club soda. Garnish with a fresh lime wedge and a mint sprig.