Mangobellini Recipes

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.

Steps:

• Add 2 tablespoons mango nectar to each of 6 champagne flutes. Top with champagne; gently stir to combine.

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.

Steps:

• Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
• Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.
• For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.
• Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.

Steps:

• Add the sparkling wine and mango nectar to a chilled champagne flute. Stir and garnish with sliced mango.

Steps:

• Add the sparkling wine and mango nectar to a chilled champagne flute.
• Stir and garnish with sliced mango.

Steps:

• Sugar Syrup:.
• Combine the sugar and water in a small saucepan: stir well. Bring the mix to a boil over medium high heat, and cook 45 seconds or until the sugar dissolves. Remove from the heat and let cool. Store the syrup in the refrigerator.
• Yield: 2 cups.
• Place the mango, lime juice, and sugar syrup in food processor. Process until smooth. Strain the mango puree and discard pulp. Pour 1/4 cup of the mango puree into each of 4 fluted glasses. Add 1/2 cup ginger ale(or sprite); slowly pour 1/2 teaspoons grenadine down inside of each glass. Don't stir before serving! Enjoy!
• Makes 4 servings.

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.

Steps:

• Mix the mango juice/nectar with the bubbly beverage of your choice. Chill and serve.