Recipe courtesy of Damaris Phillips

Mango Bellini

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  • Level: Easy
  • Total: 2 hr 10 min (includes freezing time)
  • Active: 20 min
  • Yield: 4 o 6 servings
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Special equipment:
ice cube trays
  1. 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.
  2. To serve, place 2 to 3 ice cubes in the bottom of a champagne flute and fill with prosecco. 

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