Mango Bellini

posted: 06/30/10
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Mango Bellini


  • Two ripe mangoes, peeled, pitted, flesh coarsely chopped
  • One 750-ml bottle brut Champagne


  1. Place 4 to 6 Champagne flutes in the freezer to chill. Place the mango flesh in a blender and puree until smooth. Strain the mango puree through a fine sieve and into a bowl.
  2. Freeze the strained puree in the freezer or over ice until it is cold. Place the mango puree in a glass pitcher. Add the Champagne and gently whisk to blend.
  3. Slowly pour the Champagne mixture into the chilled flutes and serve immediately.
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