Prep 32 mins
Cook 0 mins
Very simple way to serve belinis for a brunch, a nice change from the classic peach belini
- 750 ml prosecco, chilled
- 12 ounces mango nectar
- 6 lime wedges
- Chill the champagne flutes in the freezer for at least 30 minutes.
- Pour 2 oz of mango nectar into the bottom of each flute.
- Squeeze a lime wedge into each flute.
- Top off with the chilled prosecco, to within 1/2 inch of the top of the flutes.
This was really great tasting. Love mangoes and love prosecco, what a great blend.. I was alone so I made one drink at a time. Had some mango pieces so I threw one in the glass and one on top with the lime slice. Delicious !! Chilling is a must of all ingredients. Thanks for sharing your recipe.
I made this non alcoholic by using sparkling grape juice in place of the prosecco. A lovely afternoon treat, which I will make again! Made for PAC Fall 2008.