Recipe by Lynfred Brand Ambassador Laura Lorenz
Ingredients
1 ½ cups mango, cubed*
2 oz mango wine, chilled
Lynfred Sparkling Brut, chilled
To make the mango purée
In a blender, add the cubed mango and the mango wine. Blend on high until smooth.
To serve
In the bottom of a flute glass (tulip glass will also work), add 1-2 oz of the purée, pour a little
sparkling on top, gently stir, and then top off with more sparkling.
Tips
*I used frozen mango that I thawed but was still cold (no one wants a warm purée). Fresh of course will work perfectly, just make sure to refrigerate before blending.
*Like more sweetness in your cocktail? Add a little honey or agave while blending the mango. Or switch out the Chilean Sparkling for the Demi-Sec.
*The amount of purée in this recipe is enough to make bellinis with an entire bottle of sparkling. In other words, one batch of purée will be enough for 1 bottle of sparkling.
*I like to keep my purée in a small carafe when entertaining. This is very handy for guests to pour into each cocktail.
*Feeling fancy? Garnish the bellinis with a sprig of mint.