Strawberry Mango Spritz Recipe

Prep fruit

Rinse strawberries, hull and halve them. Peel and dice the mango into small cubes. Place strawberries and mango into a blender or food processor.

Blend

Add 1 tablespoon fresh lemon juice and 2 teaspoons granulated sugar to the fruit. Puree until smooth (about 20–30 seconds). If the puree is too thick to strain, add 1–2 tablespoons water to help it blend.

Strain (optional for smooth texture)

For a silky spritz, pour the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much juice as possible. Discard pulp (or reserve for another use). You should end up with roughly 3/4 to 1 cup of fruit puree/juice.

If the fruit puree tastes lightly tart and not sweet enough, warm 2 tablespoons water with 1 teaspoon honey (or use 1 teaspoon simple syrup) in a small microwave-safe bowl or saucepan until combined (about 10–15 seconds in microwave). Stir into the puree to sweeten. Taste and adjust: add up to 1 teaspoon more sweetener if desired.

Build the spritz

Fill two tall glasses (or one large pitcher) with ice — about 1/2 cup ice per glass. Divide the fruit puree evenly between the two glasses (approximately 2–3 tablespoons puree per glass; if making one serving as written, use roughly 3–4 tablespoons).

Add sparkling

Pour 5 fl oz cold sparkling water or club soda into each glass over the puree and ice. If you prefer an alcoholic spritz, replace 4 fl oz of the sparkling water with 4 fl oz chilled Prosecco (divide proportionally between glasses). Stir gently once to combine, lifting some puree into the bubbles but preserving fizz.

Garnish and serve

Garnish each glass with two slices of lime or lemon and two mint leaves. Optionally bruise the mint slightly between your fingers before placing it on the drink to release aroma. Serve immediately while fizzy.