Mango Bellini

A traditional Bellini calls for peach puree and prosecco. My guess is that a naturally sweet mango should be a happy pair with this Italian bubbly too. If you’re lazy and don’t want to puree fresh mango, or if it’s just not yet mango season, I LOVE mango puree in a can. You can also freeze mango puree in an ice cube tray and add to juices to punch it up.

 

You need:

2 tbsp of mango puree (either whiz it fresh in a blender, or use canned) per flute

1 750mL bottle of chilled Prosecco

 

Spoon puree into Champagne flute, then top with Prosecco.