Bellinis are a Venetian specialty, invented in the early 20th century at Harry’s Bar in Venice, Italy.

We’ll make this recipe in two parts to make it absolutely perfect for all your summer entertaining. The first part is to make a mango puree with fresh, ripe mango. Then, assembly of the cocktail, which in itself is so simple that you’ll want to make plenty.

Mango Bellini

To make the puree, it is important to add water to get just the right consistency. The puree should have the same consistency as heavy cream; thick but not so thick that it could not be poured.

We have two options to make the cocktail itself. Champagne, which is not sweet, and Italian Prosecco, which has a higher level of natural sugar than its French cousin. Depending upon your tastes, you may use either, or, if you prefer, any sparkling white wine will do, including Spanish Cava.

Mango Bellinis
Prep time
Mix time
Total time
The Mango Bellini is very popular, but often made with commercial purees or juices. Our version is made with fresh mango puree you'll make yourself.
Recipe type: Cocktails
Serves: 7
Mango Puree
  • 2 very ripe mangoes, peeled and pitted
  • 1/2 teaspoon lemon juice
  • 1 teaspoon sugar
  • water, distilled and chilled
Cocktail (traditional)
  • 1 1/2 ounces Mango Puree
  • 3 1/2 ounces well chilled Champagne
Cocktail (sweet)
  • 1 1/2 ounces Mango Puree
  • 3 1/2 ounces well chilled Prosecco
Mango Puree
  1. Take the peeled, seeded mango and place it with the lemon juice and sugar in a blender or food processor and puree it very well. Add 1 Tablespoon of water at a time to produce a moderately thick puree. Repeat water addition to ensure the right consistency. The puree should not be too thick. Refrigerate until ready to use.
Cocktail (sweet or traditional)
  1. Pour 1 1/2 ounces of mango puree into a champagne flute. Add the Prosecco (sweet version) or Champagne (traditional version). Stir gently with a cocktail stirrer.
  2. Serve immediately.


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