Mango Bellini

3 ingredients
4 steps

Ingredients

  • 750 ml prosecco, chilled
  • 12 ounces mango nectar
  • 6 lime wedges

Directions

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

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