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.

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.