To make the mango puree, in a small pot add sugar water and mango. Cook for about 10 minutes until the sugar is dissolved and color begins to change to a pale yellow. When done, puree in a blender until smooth. Pour mixture through a fine mesh sieve and allow to cool to room temperature. (*Note: there will be extra mango syrup, save in a mason jar in the fridge).
In a tall glass, muddle a few leaves of mint, a few blueberries and 2 mango chunks until the fruit breaks down and you can smell the fresh mint.
Pour in 1 oz. of blueberry puree to the bottom of the glass and fill with ice. Set aside.
In a shaker, add 2 oz. rum and1.5 oz. of mango simple syrup and shake and pour into glass. Top with sparkling water and garnish with more fresh mint, blueberries and mango pieces.