Mango Bellini

0 Ratings
Recipe courtesy ofDamaris Phillips

Total: 2 hr 10 min Cook: 20 min

Yield: 4 o 6 servings

Level: Easy



  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 5 ripe mangoes, pitted and peeled
  • 1 750 milliliter bottle prosecco


  • Special equipment: ice cube trays

  • 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.

  • To serve, place 2 to 3 ice cubes in the bottom of a champagne flute and fill with prosecco. 

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