Mango-Orange Bellini

Mango-Orange Bellini
  • Yield:makes 2 cups puree (enough for about 15 drinks)
  • Active time:5 minutes
  • Total time:5 minutes
This recipe appears in:
3 Colorful Bellinis To Make for Mother's Day

[Photo: Heather Meldrom]

Bright tropical mango and fresh squeezed orange juice are puréed together to make a quick base for this exotic brunch drink. You can refrigerate unused portion of the mango-orange purée in an airtight container for up to one week. Ripe Ataulfo (or Champagne) mangos are best, but you can also use frozen mango pieces, thawed.

About the Author: Heather Meldrom is a former Senior Food Editor at Martha Stewart. Currently she works as a freelance food stylist, writer, and recipe developer based in NYC. She can be found at and

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • 1 cup diced ripe mango, from 1 mango
  • 1 1/2 cups freshly squeezed orange juice, from 3 oranges
  • 1 bottle (750 ml) dry sparkling wine for every 5 drinks, chilled
  • 1 lime, cut into wedges


  1. 1.

    In a blender, combine mango and orange juice and blend on high speed until smooth, about 2 minutes. Place 2 tablespoons purée into each glass, fill with a small amount of sparkling wine to loosen purée, then fill glasses with sparkling wine. Serve with lime wedges.

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