Sparkling Mango Bellini Cocktail Recipe

Looking for an easy, elegant brunch cocktail? This Mango Bellini blends sweet mango purée with chilled Prosecco for a light, bubbly drink that’s perfect for celebrations, showers, or summer gatherings. With just two main ingredients it’s quick to assemble and simple to adapt as a mocktail.

Mango Bellini Cocktail

A tropical take on the classic Bellini, the Mango Bellini uses mango purée for a bright fruit flavor, paired with crisp, chilled Prosecco or champagne. It’s festive without fuss—ideal for Mother’s Day, bridal showers, brunches, or any time you want a refreshing, slightly sweet cocktail. The recipe is effortless to scale and equally easy to convert to a non-alcoholic version.

What You’ll Need

This Mango Bellini uses only two main ingredients. Choose high-quality components for the best results.

• Mango Purée – Fresh, ripe mango blended until smooth offers the best flavor. If fresh mango isn’t available, store-bought purée (frozen or canned) works well—thaw frozen pulp before using.
• Chilled Prosecco or Champagne – Prosecco is light, crisp, and budget-friendly; champagne or any dry sparkling wine will also work.

How To Make Mango Bellini

1. Spoon about 2 tablespoons (roughly 1/8 cup) of mango purée into each champagne flute.
2. Slowly top each glass with chilled Prosecco or champagne—pouring slowly helps preserve the bubbles and prevents overflow.
3. Gently stir once to combine the purée and sparkling wine. Serve immediately while cold and bubbly.

How to Make More for a Crowd

Scale the recipe easily using the ratio: 1 part mango purée to 2 parts chilled Prosecco or champagne. For example, mix 1 cup mango purée with 2 cups Prosecco in a pitcher, then pour into flutes. Add the sparkling wine right before serving and stir gently once to keep it bubbly.

Best Way to Serve for a Party

Add the purée to a pitcher and chill. When guests arrive, slowly add the chilled Prosecco and stir very gently. Serve immediately in chilled glasses to maintain effervescence.

Variations

• Peach Bellini – Use peach purée for the classic flavor.
• Strawberry Bellini – Replace mango with strawberry purée or strained blended strawberries.
• Frozen Mango Bellini – Blend purée with ice for a slushy-style cocktail.
• Mocktail Mango Bellini – Use sparkling water, club soda, or alcohol-free sparkling wine for a non-alcoholic version. Choose a bubbly option that isn’t overly sweet for balance.

Ingredients (Yield: 4)

• 1/2 cup mango purée (fresh blended ripe mango or store-bought purée)
• 16 ounces chilled Prosecco or Champagne

Instructions

1. Spoon 2 tablespoons mango purée into each champagne flute.
2. Slowly top each glass with about 4 ounces chilled Prosecco.
3. Stir gently to combine and serve immediately while cold and bubbly.

Notes & Tips

• If your mangoes are very ripe and sweet, fresh blended mango purée will taste outstanding. If mangoes are underripe or out of season, use a smooth store-bought purée for a consistent, mellow flavor.
• Batch ratio: 1 part mango purée to 2 parts Prosecco (or champagne). For a lighter, bubblier result, extend to 1:3.
• Chill glasses and ingredients ahead of time for the brightest flavor and best presentation.

Nutrition (per glass)

Approximate values per serving: Calories: 86 kcal; Carbohydrates: 3.5 g; Fiber: 0.5 g; Sugar: 1.5 g. Values are estimates and will vary based on the purée and sparkling wine you use.

Final Note

This Mango Bellini is an effortless, elegant drink that’s ideal for entertaining and easy to customize. Try different fruit purées or swap in a non-alcoholic bubbly for a crowd-pleasing mocktail. If you make it, note what you changed so you can recreate your favorite version next time.