Total Time
Prep 32 mins
Cook 0 mins

Very simple way to serve belinis for a brunch, a nice change from the classic peach belini


  1. Chill the champagne flutes in the freezer for at least 30 minutes.
  2. Pour 2 oz of mango nectar into the bottom of each flute.
  3. Squeeze a lime wedge into each flute.
  4. Top off with the chilled prosecco, to within 1/2 inch of the top of the flutes.
Most Helpful

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.

FrenchBunny December 01, 2009

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.

Sharon123 October 02, 2008