MANGO BELLINI
Make and share this Mango Bellini recipe from Food.com.
Provided by Chef Edlear
Categories Beverages
Time 32m
Yield 6 flutes, 6 serving(s)
Number Of Ingredients 3
Steps:
- Chill the champagne flutes in the freezer for at least 30 minutes.
- Pour 2 oz of mango nectar into the bottom of each flute.
- Squeeze a lime wedge into each flute.
- Top off with the chilled prosecco, to within 1/2 inch of the top of the flutes.
Nutrition Facts : Calories 105.8, Sodium 6.4, Carbohydrate 4.2, Fiber 0.2, Sugar 1.3, Protein 0.1
MANGO BELLINI
Steps:
- Put the cut mango in a blender and puree until smooth adding 1 tablespoon cava to help blend.
- Spoon 1 tablespoon of the mango puree in the bottom of 4 Champagne flutes. Pour in the Cava to fill the glass and serve.
MANGO BELLINI
Provided by Damaris Phillips
Categories beverage
Time 2h10m
Yield 4 o 6 servings
Number Of Ingredients 4
Steps:
- Put the sugar, lemon juice and mangos in a blender and blend until liquified and smooth. The mixture should be pourable; if it is too thick, blend in water 1 tablespoon at a time. Pour the mango juice into ice cube trays and freeze until solid, about 2 hours.
- To serve, place 2 to 3 ice cubes in the bottom of a champagne flute and fill with prosecco.
MANGO BELLINI
Blend fresh fruit with champagne to make this fabulous mango bellini. It's great as a summer cocktail or a dinner party aperitif, or alongside a weekend brunch
Provided by Miriam Nice
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 2
Steps:
- Peel and chop the mango and put it into a blender with 100ml champagne. Blend to a smooth purée, then divide between two champagne flutes.
- Top with more chilled champagne, pouring it slowly to avoid overflowing, then serve.
Nutrition Facts : Calories 89 calories, Fat 0.2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 0.6 grams protein, Sodium 0.01 milligram of sodium
MANGO BELLINI
Simple yet delicious, this mango Bellini is made with fresh mango puree and your favorite sparkling wine-I usually choose Prosecco for mine. You can easily turn it into a mocktail by using sparkling water in place of the champagne or Prosecco. -Ellen Folkman, Crystal Beach, Florida
Provided by Taste of Home
Time 5m
Yield 6 servings.
Number Of Ingredients 2
Steps:
- Add 2 tablespoons mango nectar to each of 6 champagne flutes. Top with champagne; gently stir to combine.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
FROZEN PEACH BELLINI
Celebrate summer's favorite fruit with the best Frozen Peach Bellini! This brunch-perfect 4-ingredient cocktail is dressed up with a splash of grenadine, and will be welcomed any time of the day - even in the middle of winter.
Provided by Erica
Categories Cocktail
Time 5m
Number Of Ingredients 6
Steps:
- Combine peach slices and peach vodka in a blender and pulse until smooth.
- Pour the peach mixture into 2 champagne flutes until half full. Drizzle in grenadine, then fill glasses to the top with champagne or prosecco.
- Serve immediately, garnished with peach slices and mint, if desired.
Nutrition Facts : Calories 319 kcal, Carbohydrate 30 g, Protein 1 g, Sodium 24 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
MILESTONE'S BELLINI
Milestone's has this wonderful peach bellini (kind of like a slushy) that is full of flavour. We think we have come up with a perfect combination. I use a blender but a slushy machine would be awesome. I freeze a bunch of batches of the 7 Up/Peach mixture and take them out when they are almost frozen but still slushy.
Provided by Veggie Girl Kacey
Categories Beverages
Time 3h
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 5
Steps:
- Place peach crystals into 7 Up.
- Stir and place in freezer (I use Ziploc bags or Tupperware).
- When partially frozen or fully frozen, place in blender along with rum and champagne.
- Blend until smooth consistency.
- Pour into glass and top with Sangria when ready to drink.
FROZEN MANGO BELLINI
A crazy refreshing bomb of mango flavor and Prosecco! Garnish with fresh mango if preferred.
Provided by Cocktail Jim
Categories Champagne Drinks
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Pour mango juice, Prosecco, and orange liqueur into a blender in the order listed; add ice. Blend until smooth. Pour into a serving glass. Garnish with mint.n
Nutrition Facts : Calories 207.6 calories, Carbohydrate 22.2 g, Fat 0.1 g, Protein 0.3 g, Sodium 19.7 mg, Sugar 11.9 g
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- Process mango, sugar, and 1/2 cup plus 2 Tbsp. water in a blender 30 seconds to 1 minute or until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a medium bowl; discard solids. Cover and chill until ready to serve (up to 4 hours).
- Spoon 3 Tbsp. mango puree into each of 6 Champagne flutes. Fill with Champagne; gently stir. Garnish, if desired. Serve immediately.
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- In each fluted champagne glass add 2 tablespoons of the mango puree. Fill with sparkling wine. Gently stir to combine puree and champagne.
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- In a small saucepan over medium-low heat, add the raspberries, 2 tablespoons honey, and water until the mixtures starts to bubble. Stir the mixture occasionally, mashing some of the raspberries with a spoon. When it starts to bubble remove from heat and set aside.
- While the raspberry mixture is cooking, put the mangoes, remaining 2 tablespoons honey, and a pinch of kosher salt into a blender. Blend until smooth. Add one cup of the prosecco to the mango mixture and blend once more until prosecco is incorporated. Add the remaining ½ cup of prosecco to the raspberry mixture once it has been removed from heat and cooled for a few minutes.
- Fill your popsicle molds by alternating 2 tablespoons of the mango puree and 1 tablespoon of the raspberry mixture until the mold is full. If your mold has a cover, place popsicle stick into each pop and freeze for 4½ to 5 hours. If you don't, allow popsicles to freeze for about an hour and then place the popsicle sticks into each one.
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- Combine frozen peach and simple syrup in the jar of a blender. Blend until pureed, adding a few tablespoons of water if necessary.
- Fill champagne flutes 1/3 of the way with the peach puree. Top with prosecco, mixing with a spoon to throughly combine.
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- In a champagne glass, combine the peach nectar, sparkling wine, and simple syrup. Stir to combine and garnish with a peach slice or 2 (I like to use frozen peach slices!). ENJOY!
- Combine all of the ingredients in a blender and blend until smooth. Serve and enjoy! If you have leftovers, you can pour it into popsicles molds to freeze for later. Enjoy!
- Follow the directions for the frozen bellini, cutting the recipe in half. Once blended and smooth, pour the mixture into the popsicle molds and freeze overnight.
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- Blend until mixture is slushy. Divide between champagne flutes and garnish with fresh peach slices.
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- Put the mango into a blender with the lime juice. Blend until it is a smooth purée. If it is having trouble blending, add 2-4 tablespoons of the Prosecco or of water. Note that some blenders will never get rid of some of the bigger pieces. You can put a bowl under a colander with big holes and strain your purée through there to remove larger chunks. Chill the puree.
- Stir the mango puree. Measure about 2 tablespoons into each of 6 wine flutes. Carefully top each glass with Prosecco.
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