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 heathermeldrom.com and sweetandsavored.com.
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About This Recipe
|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|
- 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
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.