Learn how to make this delicious mango twist on the classic Bellini and how to create your own Bellini variations.
What is a Bellini?
The Bellini is a classic cocktail that comes to us from Italy. If you’ve never had one, it’s a bit like a mimosa but with a thick peach purée (or peach nectar) instead of orange juice. It also typically uses Prosecco, the Italian version of Champagne.
The basic Bellini recipe is one part peach purée to two parts Prosecco. You can add a drizzle of peach liqueur if you want. That adds a bit more intensity. The other thing that people sometimes do is to add a tiny bit of cherry juice to the mix to give it a pretty sunset glow.
Once you have the basic Bellini down, and really, it’s not that hard, you can do all kinds of different variations. Really, you can mix any kind of store-bought juice with sparkling wine and call it a Bellini. Like, you could buy Tropical Carrot Juice, add prosecco and call it a Tropical Carrot Bellini. Not that that sounds particularly good. But you could totally do it. I dare you to try.
OK. OK. Instead of carrot just try making a purée from fresh fruits. Puréed strawberries make a delicious Strawberry Bellini (just make sure you strain out the seeds). Watermelon is another good one. Oh, and mango. That’s what we’ve got for you here, a recipe for a Mango-Lime Bellini.
How to Make a Mango-Lime Bellini
It’s really easy to make. Put cut up mango (either fresh or frozen, but defrost the frozen first) in a blender or food processor with lime juice. Puree it until smooth. If there are lumps, put it through colander. Then chill it down really good. Divide it between Champagne flutes and top with Prosecco.
- 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. Chill the puree.
- Stir the mango puree. Measure about 2 tablespoons into each of 6 wine flutes. Carefully top each glass with Prosecco.
This post originally appeared in December 2015 and was revised and republished in December 2020.