Beachside Bellini Recipe

Prepare mango puree

Place the diced ripe mango flesh in a blender. Add 1 tablespoon of simple syrup (or agave) and 1 teaspoon fresh lime juice. Add 1–2 tablespoons cold water to help the blender run smoothly if needed. Blend on high until completely smooth, about 30–45 seconds. Stop and scrape down the sides once and blend again to ensure an even texture.

Taste the puree and adjust sweetness if necessary: add up to 1 additional teaspoon simple syrup if the mango is not sweet enough. The puree should be thick but pourable — it should coat the back of a spoon. If the puree is too thick, add small increments of cold water (½ tablespoon at a time) and re-blend.

Optional: For an ultra-silky Bellini, pass the puree through a fine mesh sieve into a bowl, pressing with a spatula to remove fibrous bits. This yields about 3/4 to 1 cup smooth mango puree.

Chill the puree in the refrigerator for at least 10 minutes to ensure it is cold before assembling cocktails. Alternatively, transfer puree to an ice bath to cool quickly for 5 minutes.

Glass preparation

Chill serving flutes or glasses in the freezer for 5–10 minutes, or fill briefly with ice water and drain before pouring. If using ice for the blender or to keep the puree cold, discard or dry the ice so the cocktail is not diluted at serving.

Build the Beachside Bellini

Pour about 1.5 to 2 tablespoons (approximately 22–30 ml) of the chilled mango puree into each champagne flute. For a slightly fruitier drink, use 2–3 tablespoons per glass. Hold the flute at a slight angle and slowly top with chilled Prosecco (or sparkling wine), pouring gently to preserve bubbles. Fill until almost to the rim, allowing the bubbles to mix the puree and wine naturally. If separation occurs, gently stir once with a bar spoon (one slow turn).

Taste and, if you prefer a sweeter cocktail, add a drop more simple syrup to the puree prior to topping with sparkling wine next time. Optionally, for a stronger mango presence, increase puree to 3 tablespoons per flute.

Garnish and serve

Garnish each flute with a thin mango slice on the rim or a small mint sprig. Serve immediately while sparkling wine is still lively.