Nothing says “vacation in a glass” quite like a Mango Bellini. It’s fruity, fizzy, and just the right amount of sweet. This is one of my favorite cocktails to serve when friends come over for brunch or on warm summer evenings. I’ve made this drink countless times—here’s what I’ve learned to make it extra tasty and super easy.
Mango Bellini
What You’ll Need
Prep time: 5 minutes
Servings: 1 drink (easily doubled or batched)
Ingredients
– 2 oz (60 ml) mango purée (fresh, frozen, or canned)
– 0.5 oz (15 ml) fresh lime juice
– 0.5 oz (15 ml) simple syrup (optional, adjust to taste)
– 4 oz (120 ml) chilled Prosecco (or any dry sparkling wine)
– Thin slice of mango or lime twist, for garnish
Equipment
– Blender (if using fresh or frozen mango)
– Measuring jigger or small measuring cup
– Champagne flute or white wine glass
Make-Ahead Tip
You can make the mango purée up to 2 days in advance. Store it in an airtight container in the fridge. Give it a quick stir before using.
Method
- Make the purée: If using fresh or frozen mango, blend until smooth. You want it thick but pourable. If using canned mango purée, give it a stir—it’s usually ready to go.
- Mix the base: In a small bowl or directly in the glass, stir together the mango purée, lime juice, and simple syrup (if using). Taste it—if your mango is super ripe, you might not need the syrup at all.
- Add the bubbles: Slowly pour in the chilled Prosecco. Go slow to avoid fizzing over. Gently stir to combine without losing too much sparkle.
- Garnish and serve: Add a thin slice of mango or a twist of lime on the rim. Serve immediately while it’s cold and bubbly.
Tips for the Best Mango Bellini
- Use ripe mangoes for the best flavor. If they smell sweet and give slightly when pressed, they’re ready.
- Chill everything—the purée, the lime, and especially the Prosecco. A warm Bellini just isn’t the same.
- Pour the Prosecco last and slowly. This keeps the bubbles intact and prevents it from overflowing.
Ingredient Swaps
– No Prosecco? Use Champagne or any dry sparkling white wine.
– Out of lime? Lemon juice works too—just a little zestier.
– Want it less sweet? Skip the simple syrup and rely on the mango’s natural sugars.
– No fresh mango? Frozen mango chunks work great—just blend with a splash of water or juice to get the right texture.
How It Tastes
This drink is tropical and bright. You get the juicy, sun-ripened mango right up front, balanced by the citrusy kick of lime and the crisp fizz of Prosecco. It’s light, smooth, and not too sweet—just how I like it.
Serving Suggestions
Mango Bellinis are perfect for brunch, happy hour, or as a welcome drink at a party. They pair especially well with:
Seafood
Think shrimp cocktail, scallop ceviche, or smoked salmon crostini. The fruitiness of the drink lifts the flavors beautifully.
Spicy Foods
Got Thai or Mexican on the menu? The sweetness and bubbles in the Bellini cool down the heat and balance the spice.
Fresh Salads
A citrusy arugula or mixed greens salad with goat cheese is a great light pairing.
Variations to Try
Mango Mimosa
– 2 oz mango purée
– 2 oz orange juice
– 4 oz Champagne
Mix mango and orange juice, top with Champagne. It’s brunch in a glass.
Mango Bellini Spritz
– 2 oz mango purée
– 1 oz Aperol
– 3 oz Prosecco
– Splash of soda water
This one’s a bit more bitter and complex—perfect for afternoon sipping.
Mango Slush Bellini
– 1 cup frozen mango chunks
– 4 oz Prosecco
– 0.5 oz lime juice
Blend until icy and slushy. Great for hot days when you want something frozen and fun.
Non-Alcoholic Version
Replace Prosecco with sparkling water or a non-alcoholic sparkling wine. You’ll still get that fizzy, fruity flavor without the alcohol. Add a splash of orange juice if you want a little extra depth.
Storage
Mango purée can be stored in the fridge for up to 2 days or frozen for up to 1 month. Once the drink is mixed, serve it right away—Prosecco loses its bubbles quickly.
FAQs
Can I use frozen mango?
Absolutely. Just thaw slightly and blend until smooth. It’ll even make your drink colder and thicker.
What if I don’t have Prosecco?
No problem—use Champagne or any dry sparkling wine you like.
Can I make it ahead?
You can prep the purée ahead of time, but wait to add the Prosecco until serving to keep it bubbly.
How do I make it less sweet?
Skip the simple syrup and use fresh mango. You can also add a touch more lime juice for extra brightness.
What’s the best garnish?
A thin slice of fresh mango or a little twist of lime adds a nice touch. You eat (and drink) with your eyes first!
Final Thoughts
This has been my go-to cocktail for summer nights—light, fruity, and just the right kind of fancy without being fussy. Whether you’re making one for yourself or a batch for brunch, a Mango Bellini is always a crowd-pleaser. Keep it chilled, don’t skimp on the ripe mango, and enjoy every bubbly sip.
