Delucca's Tropical Mimosa Recipe

Strain passion fruit (if needed)

If using whole passion fruits, halve them and scoop the pulp and seeds into a fine-mesh sieve set over a bowl. Press with the back of a spoon to extract as much juice as possible. Reserve the strained juice and a small amount of seeds for garnish if desired. Measure 1 cup of strained pulp/juice.

Make mango puree

Peel and cube one large ripe mango (or use frozen thawed mango). Place mango pieces in a blender and blend until smooth. If mixture is very thick, add 1–2 tablespoons of orange juice to help blend. Measure 1 cup of mango puree.

Combine orange juice, passion fruit pulp/juice, mango puree and lemon juice in a large pitcher. Stir until homogenous. Taste and add simple syrup 1 teaspoon at a time if you prefer a sweeter drink; the recipe lists 2 tsp optional.

Cover the pitcher and chill the juice mixture in the refrigerator for at least 30 minutes to let flavors meld. Alternatively, refrigerate for up to 6 hours.

Chill glassware and sparkling wine

Chill the Prosecco and flute or coupe glasses in the refrigerator for at least 20 minutes. If you prefer, add a few ice cubes to the pitcher to keep the juice cold (remove before serving to avoid dilution).

Mixing ratio

For a balanced Tropical Mimosa, use approximately 1 part juice mixture to 1.5–2 parts Prosecco. For each 4-oz serving: pour 2 oz (1/4 cup) of the chilled juice mixture into a flute, then top with 3–4 oz Prosecco. Adjust to taste (more Prosecco for a drier, bubblier drink).

Garnish and finish

Float a small spoonful of reserved passion fruit seeds or pulp on top of each prepared glass for visual appeal and a burst of flavor. Add a thin mango slice on the rim and a small mint sprig if using. Serve immediately so the drink remains fizzy.

To serve a pitcher: pour the chilled juice mixture into a chilled pitcher and slowly add the entire bottle of Prosecco, gently stirring once to combine. Serve over chilled glasses. Expect slight settling of puree; stir gently between pours.