Holiday Feature



Yield: 6 Cocktails


Mangini This champagne-mango cocktail is a play on words on the peach-based Bellini, which was invented by Harry Cipriani at Harry's Bar in Venice, Italy. I like to think of the Mangini as an improvement, and it makes a great Sunday brunch cocktail. The mango purée can be stored for a day or two in the refrigerator. You can substitute frozen mango if fresh is unavailable, but as always, fresh is best.

2 very ripe mangoes
1/2 to 1 cup ice water, as needed
1 bottle champagne or cava, chilled

Peel the mangoes and cut away the flesh from the pits. Place the flesh in a food processor and purée until smooth. If the purée is too thick, slowly add some of the ice water until the desired consistency is reached.

In the bottom of each champagne flute glass place 1 ounce of the mango purée and top off with your favorite champagne.

Recipe from:

Nuevo Latino:
Recipes That Celebrate the New Latin-American Cuisine

by Douglas Rodriguez with John Harrisson
Photographs by Dennis Galante
$27.95, cloth,
Ten Speed Press
ISBN 0-8915-752-8
Recipe reprinted by permission.


Global Holiday Pageant

Holiday Cocktail & Drink Recipes
Mr. Boston Holiday Cocktails

Full Cocktail Recipe List

Holiday Recipe Guide

This page created December 1998; modified November 2009

The FoodWine
Main Page


Football Recipes
Football Party Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysCrazy Cat Toys