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Mango Aperol Spritz

Offering a fresh twist on the traditional spritz, the Mango Aperol Spritz cocktail combines the sweetness of mango with the crispness of Prosecco and a hint of Aperol for balance. It’s a crowd-pleaser at the bar due to its appealing color and refreshing taste, perfect for summer days or any festive occasion. The blend of vodka and fresh mango puree delivers a smooth, fruity flavor that pairs wonderfully with the bubbly Prosecco. Customers often enjoy its refreshing nature and how it brightens the mood at gatherings. For a taste of summer, try this Mango Aperol Spritz recipe.

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mango aperol spritz

Mango Aperol Spritz

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: Italian
Keyword: Mango, Spritz
Servings: 1 drink
Author: Paul Kushner
Refresh with a Mango Aperol Spritz cocktail. Perfect blend of mango, Prosecco, and Aperol. Try the recipe now.


  • 1 oz mango puree fresh or from a can
  • 0.5 oz Aperol
  • 1 oz vodka
  • Prosecco to top up
  • Mango slices for garnish
  • Mint leaves for garnish


Prepare Mango Puree:

  • If you are using fresh mangoes, peel and dice the mango. Blend it in a blender until smooth. Strain it through a sieve to ensure a smooth texture. If you’re using canned puree, it’s ready to use.

Mix the Cocktail:

  • In a shaker, combine the mango puree, Aperol, and vodka with a handful of ice cubes. Shake well until the mixture is well chilled.

Assemble the Drink:

  • Fill a glass with ice cubes. Strain the mixture from the shaker into the glass.

Top Up with Prosecco:

  • Gently top up the glass with Prosecco to maintain a nice fizz.

Garnish and Serve:

  • Garnish with a slice of mango and a sprig of mint on top.
  • Give the drink a gentle stir before serving.
Tried this recipe?Leave a comment and let us know how it was!
Mango Aperol Spritz
See also  Kamikaze
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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