Mango Malibu Mimosa Recipe

Prepare the mango

Peel and dice ripe mango(es) until you have about 1 cup of flesh. For convenience you can use frozen mango chunks — thaw slightly.

Place the mango flesh in a blender or food processor with the lime juice and simple syrup. Blend until very smooth, about 20–30 seconds. If the puree is too thick to pour, add up to 1 tablespoon of cold water and pulse once or twice more to reach a pourable but still viscous consistency.

Taste and adjust sweetness with an additional 1/2 teaspoon simple syrup if needed. Chill the puree in the refrigerator (or short ice bath) until cold, about 10 minutes, or proceed immediately if other ingredients are already chilled.

Assemble individual mimosas

For each serving (makes 4): spoon 2 tablespoons (about 30 ml) of chilled mango puree into a champagne flute. If you prefer a smoother, more integrated drink, gently stir the puree in the flute to loosen it.

Add 2 tablespoons (about 7.5 ml) of Malibu coconut rum to each flute on top of the puree.

Carefully top each glass with 3/4 cup (about 180 ml) of chilled Prosecco, pouring slowly to preserve bubbles. The sparkling wine will lift and partially integrate the mango and rum into a layered, fizzy cocktail.

If making as a pitcher: combine 1 cup mango puree, 1/2 cup Malibu rum, and 3 cups chilled Prosecco in a large pitcher; stir gently just once or twice to combine, then pour into chilled flutes.

If you prefer the cocktail slightly colder and more integrated, you can briefly shake mango puree and rum with ice in a cocktail shaker, strain into flutes, then top with Prosecco. Do not shake sparkling wine.

Garnish each flute with a couple of fresh mango cubes on a cocktail pick, a mint sprig, and a lime wedge on the rim.

Serve immediately while the Prosecco is bubbly. Advise guests to gently stir before drinking if the mango puree has settled.