Looking for an easy brunch cocktail? This Mango Bellini combines mango purée and chilled Prosecco for a refreshing drink perfect for any celebration.
Mango Bellini Cocktail
If you’re looking for an easy brunch cocktail that feels festive with almost no effort, this Mango Bellini is it. It’s a tropical twist on the classic Bellini, made with sweet mango purée and chilled Prosecco or champagne. I love serving these for Mother’s Day, bridal showers, summer brunches, or anytime you want something light, bubbly, and a little special. You only need two ingredients, and it’s just as easy to make a mocktail version.
Why You’ll Love Making Bellinis
I love a mango bellini for brunch, it’s one of my favorite fruits and always a hit at any gathering!
- Only 2 ingredients – Sweet, fruity, and refreshing
- Ready in minutes – Make puree ahead or buy it ready.
- Perfect for brunch or entertaining
- Easy to make alcohol-free – swap the prosecco for non-alcoholic sparkling wine
What You’ll Need
You only need two ingredients to make this easy Mango Bellini:
- Mango Purée – Fresh blended ripe mango tastes amazing, but store-bought purée makes this even easier. Look for options like Goya frozen mango pulp, Alphonso mango purée, or other canned/carton mango purées in the international aisle. Thaw frozen pulp before using.
- Chilled Prosecco or Champagne – Prosecco is my go-to because it’s light, crisp, and affordable, but champagne or any dry sparkling wine works too.
How To Make Mango Bellini
- Add 1/4 cup mango purée to each champagne flute.
- Slowly pour in the chilled Prosecco or champagne to keep the bubbles from overflowing.
- Stir gently with a spoon to combine. Serve immediately while cold and bubbly.
How to Make More for a Crowd
This recipe is easy to scale up using the same ratio: 1 part mango purée to 2 parts chilled Prosecco or champagne.
Best Way to Serve for a Party
Add the mango purée to a pitcher first, then slowly pour in the chilled prosecco right before serving. Stir gently once, then pour into glasses so it stays bubbly.
Variations
- Peach Bellini – Replace the mango purée with peach purée for the classic version.
- Strawberry Bellini – Replace the mango purée with strawberry purée or blended strawberries.
- Frozen Mango Bellini – Blend the mango purée with ice first for a frosty, slushy version.
- Mocktail Mango Bellini – Swap the Prosecco for sparkling water, club soda, or alcohol-free sparkling wine. For a mocktail Mango Bellini, you want something bubbly that isn’t overly sweet such as Mionetto or Freixenet.
More Skinny Cocktails and Mocktails:
Other skinny cocktails I love are Basil Cucumber Gin Coolers, Citrus Margarita Spritzer, Iced Green Tea Mojito and Watermelon Martinis to name a few. Here’s 5 more:
Yield: serving
Serving Size: 1 glass
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Spoon 2 tablespoons mango purée into each champagne flute.
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Slowly top with chilled prosecco.
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Stir gently and serve immediately.
Last Step:
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If your mango is super ripe and sweet, fresh blended mango tastes best. If not, store-bought purée works great for a smoother Bellini.
Ratio to make a batch:
1 part mango purée : 2 parts Prosecco (or champagne). If you like it lighter and bubblier, you can stretch it to 1:3.
Serving: 1 glass, Calories: 86 kcal, Carbohydrates: 3.5 g, Sugar: 1.5 g
