Virgin Mango Bellini Recipes

MANGO BELLINI

Steps:

• Add 2 tablespoons mango nectar to each of 6 champagne flutes. Top with champagne; gently stir to combine.

MANGO BELLINI

Steps:

• Put the cut mango in a blender and puree until smooth adding 1 tablespoon cava to help blend.
• Spoon 1 tablespoon of the mango puree in the bottom of 4 Champagne flutes. Pour in the Cava to fill the glass and serve.

NON ALCOHOLIC PEACH BELLINI RECIPE

Steps:

• Place the fresh peach slices and peach juice in a blender and puree until very smooth.
• Add the sparkling apple cider to the blender and pulse once or twice to just combine the juice and cider. You don't' want to over mix or the cider will loose its effervescence.
• Pour the peach bellini into glasses filled with ice.
• Garnish with a raspberry and mint leaf. Enjoy cold!

VIRGIN MANGO BELLINI

Steps:

• Sugar Syrup:.
• Combine the sugar and water in a small saucepan: stir well. Bring the mix to a boil over medium high heat, and cook 45 seconds or until the sugar dissolves. Remove from the heat and let cool. Store the syrup in the refrigerator.
• Yield: 2 cups.
• Place the mango, lime juice, and sugar syrup in food processor. Process until smooth. Strain the mango puree and discard pulp. Pour 1/4 cup of the mango puree into each of 4 fluted glasses. Add 1/2 cup ginger ale(or sprite); slowly pour 1/2 teaspoons grenadine down inside of each glass. Don't stir before serving! Enjoy!
• Makes 4 servings.

MANGO BELLINI

Steps:

• Add the sparkling wine and mango nectar to a chilled champagne flute. Stir and garnish with sliced mango.

VIRGIN PEACH BELLINI

Steps:

• Allow chopped peaches to defrost if using frozen. If using fresh peaches, put puree in freezer to chill about 1/2-1 hour before proceeding(or put peaches in freezer till they are really cold, about 1/2-3/4 hour.
• Place in blender with 1/2 cup sparkling cider. Blend until peaches are pureed.
• Divide puree evenly between 4 champagne glasses. Fill glasses with remaining sparkling cider. Serve and enjoy!

MANGO BELLINI

Steps:

• Peel and chop the mango and put it into a blender with 100ml champagne. Blend to a smooth purée, then divide between two champagne flutes.
• Top with more chilled champagne, pouring it slowly to avoid overflowing, then serve.