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Mango Bellini

For a refreshing twist on a classic, the Mango Bellini blends ripe mango puree with chilled Prosecco. This cocktail mixes the tropical sweetness of mango with the crisp fizz of sparkling wine, making it a favorite for summer gatherings or a casual brunch. It’s easy to make, and the result is a smooth, fruity drink that’s perfect for any festive occasion. If you’re looking for something both refreshing and delicious, try making this Mango Bellini recipe at your next gathering.

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mango bellini

Mango Bellini

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: Italian
Keyword: Bellini, Mango
Servings: 1
Author: Paul Kushner
Try this easy Mango Bellini recipe for your next party. Refreshing and perfect for any occasion.


  • 1 ripe mango peeled and pitted
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar optional, adjust based on the sweetness of the mango
  • Prosecco or any sparkling wine chilled


Prepare the Mango Puree:

  • Cut the mango into chunks and place them in a blender.
  • Add the lemon juice and sugar to the blender.
  • Blend until smooth. If you prefer a smoother texture, you can strain the puree to remove any fibers.

Assemble the Drink:

  • Pour about 2-3 tablespoons of mango puree into a champagne flute. If you prefer a stronger mango flavor, you can adjust the amount of puree.
  • Slowly top the glass with Prosecco or sparkling wine. Pour gently to avoid too much foaming.


  • Gently stir the mixture once or twice to incorporate the puree with the Prosecco. Be careful not to stir too vigorously as you want to keep the bubbles.
  • Optionally, you can garnish with a small slice of mango or a twist of lemon peel on the rim of the glass for a decorative touch.


  • Serve immediately to enjoy the fizzy, tropical flavors of your Mango Bellini.
Tried this recipe?Leave a comment and let us know how it was!
Mango Bellini
See also  Tropical Summer Sangria
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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