Mango Bellini Recipe
Cruzan Mango Rum, mango puree, sparkling wine
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Ingredients
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Mango Bellini Cocktail
Method
Mango Bellini Cocktail
Chill glassware and ingredients
Place a champagne flute in the freezer for 5–10 minutes or fill it briefly with ice water while you prepare the cocktail. Ensure the sparkling wine is well chilled (ideally 40–45°F / 4–7°C).
Prepare mango puree (if not using store-bought)
If using fresh mango: peel and dice one ripe mango, place pieces in a blender, add a splash (about 1 tsp) of water if needed, and blend to a smooth puree. Strain through a fine mesh if you want an ultra-smooth texture. Measure out 2 oz of puree.
Combine rum and puree
In a small mixing glass or shaker without ice, add 1 oz Cruzan Mango Rum and 2 oz mango puree. Add 1/4 tsp fresh lime juice to brighten flavors. Taste and, if the puree is not sweet enough, add up to 1/4 tsp simple syrup to balance. Stir gently to combine.
Assemble the Bellini
Discard ice or ice water from the chilled flute. Pour the mango-rum mixture into the bottom of the flute.
Top with sparkling wine
Slowly and gently pour about 3 oz well-chilled sparkling wine down the side of the flute to preserve bubbles and create a layered look. Pour enough to fill the flute but leave a little headroom to avoid overflow.
Finish and garnish
Give the drink a very gentle stir (one or two slow turns) to integrate without flattening carbonation. Garnish the rim or inside the flute with a fresh mango slice or wedge.
Serve
Serve immediately while the sparkling wine is effervescent. Estimated yield: one cocktail.
