Mango Bellini Recipes

MANGO BELLINI

Steps:

• Add 2 tablespoons mango nectar to each of 6 champagne flutes. Top with champagne; gently stir to combine.

MANGO BELLINI

Steps:

• Put the sugar, lemon juice and mangos in a blender and blend until liquified and smooth. The mixture should be pourable; if it is too thick, blend in water 1 tablespoon at a time. Pour the mango juice into ice cube trays and freeze until solid, about 2 hours.
• To serve, place 2 to 3 ice cubes in the bottom of a champagne flute and fill with prosecco.

MANGO BELLINI

Steps:

• Add the sparkling wine and mango nectar to a chilled champagne flute.
• Stir and garnish with sliced mango.

MANGO BELLINI

Steps:

• Chill the champagne flutes in the freezer for at least 30 minutes.
• Pour 2 oz of mango nectar into the bottom of each flute.
• Squeeze a lime wedge into each flute.
• Top off with the chilled prosecco, to within 1/2 inch of the top of the flutes.

MANGO BELLINI

Steps:

• Put the cut mango in a blender and puree until smooth adding 1 tablespoon cava to help blend.
• Spoon 1 tablespoon of the mango puree in the bottom of 4 Champagne flutes. Pour in the Cava to fill the glass and serve.

MANGO BELLINI

Steps:

• Add the sparkling wine and mango nectar to a chilled champagne flute. Stir and garnish with sliced mango.