Mango Bellini Cocktail Recipe

A Taste of Sunshine

Let’s make a little sunshine in a glass. This drink is my happy place. It reminds me of summer mornings. The light is golden and warm.

You only need two things. Sweet mango and bubbly Prosecco. That’s it. The mango is like a sweet hug. The bubbles are like a joyful laugh. Together, they are perfect.

My First Mango Mishap

I have a funny story for you. I tried to make this for a friend once. I was in a big hurry. I used frozen mango straight from the bag.

It was a big lump in the glass. My friend just smiled. She poked it with her straw. We laughed so hard. Now I always let it thaw first. A little patience makes everything better.

Why Simple is Special

This matters more than you think. Good food isn’t about many ingredients. It’s about good ones. When you use just a few things, each one shines.

The mango’s flavor is the star here. The bubbles just lift it up. This teaches us to enjoy simple pleasures. A ripe piece of fruit can be a whole celebration.

Let’s Make It Together

Get your glass ready. Put one tablespoon of mango puree in the bottom. Doesn’t that color look amazing? It’s pure sunshine.

Now, slowly pour in the cold Prosecco. Watch the bubbles swirl through the mango. It makes a pretty sunset in your glass. Now it’s ready to sip and enjoy.

A Sip of History

The original Bellini is from Venice. It was made with white peach puree. A bartender named Giuseppe invented it. He named it after a painter.

Fun fact: The color reminded him of a saint’s robe in a painting. I love that. A drink inspired by art. What fruit would you use for your own Bellini? Tell me your idea.

Sharing the Joy

This drink is for sharing joy. It turns an ordinary day into a small party. That’s why this matters. We should find little ways to celebrate.

You don’t need a special reason. A Tuesday is reason enough. Do you have a favorite “just because” treat? I’d love to hear about it. What makes you feel like celebrating today?

Ingredients:

Ingredient	Amount	Notes
Fresh mango puree	1 tablespoon
Prosecco or Champagne	4 oz	Chilled
Nutrition per serving: Calories: 86.5 kcal, Carbohydrates: 3.5 g, Sugar: 1.5 g

My Sparkling Mango Sip

Hello, my dear! Come sit for a moment. Let’s make something special. This drink reminds me of summer afternoons on the porch. The sun is warm, and everything feels slow and sweet. We’re making a Mango Bellini. It’s just two simple things together. Doesn’t that sound lovely?

You know, I first had this at my niece’s wedding. I still laugh at that. I was so busy talking, I almost missed the tray! The taste stayed with me. It was like sunshine in a glass. I knew I had to make my own version. Let’s create that happy feeling right now.

Step 1: First, let’s prepare the mango. You need one tablespoon of puree per glass. Use a very ripe, soft mango. Its sweetness is perfect. Just scoop the flesh and mash it with a fork. It should be nice and smooth. (A hard-learned tip: If your mango isn’t super ripe, add a tiny drip of honey to the puree. It helps!).

Step 2: Now, take your prettiest glass. A champagne flute is traditional. But any tall glass will sparkle. Spoon the mango puree into the bottom. See how that golden color shines? It already looks like a party. I love this part.

Step 3: Here comes the fun part! Slowly pour the cold Prosecco over the puree. Listen to that gentle fizz. Watch the bubbles swirl the mango into a beautiful cloud. Isn’t that amazing? Pour it right down the side of the glass. This keeps the bubbles lively. Serve it immediately with a smile. Do you prefer your drinks super fizzy or gently bubbly? Share below!

Cook Time: 5 minutes
Total Time: 5 minutes
Yield: 1 serving
Category: Drink, Cocktail

Three Fun Twists to Try

Oh, I do love playing with a recipe. It makes it your own. Here are some little ideas from my kitchen. They are all so simple and fun.

The Berry Swirl: Add two mashed raspberries with the mango. It turns a lovely pink color.

The Herbal Hint: Gently press one fresh basil leaf in the glass first. It adds a garden-fresh surprise.

The Citrus Splash: Use a squeeze of lime juice in the puree. It makes the mango taste even brighter.

Which one would you try first? Comment below!

Serving It With Style

This sip is perfect for a little celebration. I like to serve it with small, salty snacks. Try some roasted almonds or crisp crackers. The salty taste makes the mango sing. For a garnish, a thin slice of mango on the rim is pretty.

What to drink if you’re not having the Bellini? For a grown-up pairing, a dry rosé is lovely. For a cheerful “mocktail,” use chilled ginger ale instead of Prosecco. It’s just as fizzy and fun. Which would you choose tonight?

Storing Your Sparkling Sunshine

This drink is best made fresh. But you can prep the mango puree ahead. Spoon it into an ice cube tray and freeze it. Pop out a cube when you are ready. Thaw it in the fridge for an hour.

I remember my first party with these. I made the puree too early. It turned brown in the bowl. My grandson said it looked like mud. Now I know to freeze it right away. This keeps the color bright and sunny.

Batch cooking the puree saves time. It means you can make a quick, special drink anytime. This matters because little joys should be easy. You deserve a sparkling treat without the fuss. Have you ever tried storing it this way? Share below!

Fixing Common Fizz Problems

First, your drink might not be fizzy enough. Always use very cold Prosecco. A warm bottle goes flat fast. Chill it for three hours before using.

Second, the puree might sink to the bottom. Just give your glass a gentle stir. I once served them without stirring. My friend got a big sip of just mango! Stirring blends the flavors perfectly.

Third, the glass might overflow. Pour the Prosecco slowly down the side. This controls the bubbles. Getting this right builds your confidence. It also makes sure every sip is delicious. Which of these problems have you run into before?

Your Quick Sips Questions

Q: Is this gluten-free? A: Yes, both mango and Prosecco are naturally gluten-free.

Q: Can I make it ahead? A: Freeze the puree in cubes. Add Prosecco just before serving.

Q: What can I swap for mango? A: Try peach or strawberry puree. They are just as tasty.

Q: How do I serve a crowd? A: Make a big bowl of puree. Let guests pour their own Prosecco.

Q: Any fun garnish ideas? A: A thin slice of mango on the rim looks pretty. Fun fact: The Bellini was invented in Venice, Italy! Which tip will you try first?

Cheers from My Kitchen to Yours

I hope you love this little taste of sunshine. It reminds me of summer mornings. I would sip something similar on my porch.

Making simple treats special is my favorite thing. I would love to see your creation. Your version might inspire another reader. Have you tried this recipe? Tag us on Pinterest! Use @ChloesCozyKitchen so I can find you.

Thank you for cooking with me today. Until next time, remember to find joy in the small sips. Happy cooking!

—Chloe Hartwell.