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Mango Mimosa

For those hot summer days, a Mango Mimosa really hits the spot. Mixing ripe mango puree with a splash of orange juice and topping it off with bubbly champagne creates a refreshing twist on the traditional mimosa. It’s a favorite because it’s cool, fruity, and perfect for any brunch or party. The mango adds a sweet, tropical flavor that pairs wonderfully with the crispness of the champagne. For a sunny day refreshment, this Mango Mimosa recipe is the go-to choice.

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mango mimosa

Mango Mimosa

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: French
Keyword: Mango, mimosa
Servings: 1
Author: Paul Kushner
Enjoy a refreshing Mango Mimosa today. Perfect for any sunny day.

Ingredients

  • 1 ripe mango peeled and pitted
  • Champagne or any sparkling wine
  • Orange juice
  • Mango nectar optional for extra mango flavor
  • Mint leaves for garnish optional

Instructions

Prepare the Mango Puree:

  • Blend the mango in a blender until smooth. If you like, you can strain it through a sieve for a smoother texture.

Mix the Cocktail:

  • In a champagne flute, pour about 2 tablespoons of mango puree.
  • Add a splash of orange juice, and if you’re using it, a splash of mango nectar.
  • Slowly fill the rest of the glass with chilled champagne or sparkling wine. The ratio should be about one part mango-orange mixture to three parts champagne.

Garnish and Serve:

  • If desired, add a few ice cubes to the glass.
  • Garnish with a small sprig of mint or a slice of mango on the rim of the glass.
  • Serve immediately and enjoy your tropical mimosa.
Tried this recipe?Leave a comment and let us know how it was!
Mango Mimosa
See also  Blackberry Mimosa
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.

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