Mango Bellini Recipe

Prepare the mango

Peel and dice ripe mangoes until you have about 1 1/2 cups of flesh. Use firm-yet-ripe fruit for the best balance of sweetness and texture.

Sweeten and acidify

Place the diced mango, 1 tablespoon sugar, 1 teaspoon fresh lemon juice, and 2 tablespoons cold water into a blender or food processor. The sugar and lemon juice balance sweetness and preserve bright flavor.

Blend smooth

Blend on high until completely smooth, about 30–45 seconds. Stop and scrape down the sides once to ensure even texture. If the purée is very thick, add an additional 1 teaspoon water at a time until it reaches a pourable, syrup-like consistency.

Strain (optional)

If you prefer a silky Bellini, pass the purée through a fine-mesh sieve into a bowl, using the back of a spoon to push it through. Discard any fibrous bits.

Chill

Cover and chill the purée in the refrigerator for at least 15 minutes (or up to 24 hours). Chilled purée produces a better effervescence when combined with sparkling wine.

Prepare glassware

Chill 4 champagne flutes in the fridge for 10–15 minutes or fill them with ice water for 5 minutes; then empty and dry. Cold glasses help keep the Bellini fizzy longer.

Measure purée

Spoon or pour 1/4 cup of the chilled mango purée into each flute (totaling about 1 cup for 4 servings). If using peach schnapps, add 1/2 teaspoon to each glass now and gently stir into the purée.

Add Prosecco

Hold each flute at a slight angle and slowly pour chilled Prosecco (about 180–190 ml per glass) over the back of a spoon so it gently mixes with the purée. Fill each glass, leaving a small headspace to preserve bubbles. Pouring slowly prevents excessive foam.

Lightly combine

Use a long bar spoon or gently tilt the glass to swirl once; avoid vigorous stirring to maintain effervescence. The purée should create a bright, cloudy, fruit-forward Bellini.

Garnish and serve

Garnish each glass with a small mango or peach slice on the rim and a sprig of mint. Serve immediately while the drink is still bubbly.

Batch adjustment (optional)

If preparing a larger batch, keep the purée chilled and add Prosecco only when ready to serve. For a party, combine purée and Prosecco in a chilled pitcher and stir gently just before pouring into flutes.