These Mango Bellinis are sweet and tangy with a tropical feel to help you banish those winter blues away.
Classically, a bellini is a cocktail made of sparkling wine, ideally Prosecco, which is the Italian version of Champagne, and peach puree. It’s the perfect drink to have at brunch. Think of it like a little tweak to your classic mimosa.
But you know me. I like to tweak a little further than that. So I came up with this tropical twist.
Making it is really easy. You just get out some mango. I prefer to use frozen here just because it’s more convenient. You’ll want to defrost it then put it in a good powerful blender (this is the kind that I have, expensive, yes, but so worth it). Add lime juice and enough water to get it whizzing up. Then you dollop that puree into Champagne flutes and top it off with sparkling wine.
They have this great tropical flavor that I think you’ll love right now, to help you get through that winter blah.
This Bellini is just a subtle twist on the original, but the fruity acid from the lime takes it to a whole new place.
1 cup of diced mango (fresh or frozen that has been defrosted)
3 tbsp fresh squeezed lime juice
a bottle of Prosecco or other sparkling wine
Put the mango into a blender with the lime juice. Blend until it is a smooth purée. If it is having trouble blending, add 2-4 tablespoons of the Prosecco or of water. Note that some blenders will never get rid of some of the bigger pieces. You can put a bowl under a colander with big holes and strain your purée through there to remove larger chunks.
Measure about 2 tablespoons of the purée into each Champagne flute. Carefully top each glass with Prosecco. It will bubble and fizz and may even overflow so be ready to slurp! Yum!