Yield: 6 Cocktails
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.
Recipes That Celebrate the New Latin-American Cuisine
by Douglas Rodriguez with John Harrisson
Photographs by Dennis Galante
Ten Speed Press
Recipe reprinted by permission.
This page created December 1998; modified November 2009
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