DistributorsDrinks · CRESPO KITCHEN
Mango raspberry mint bellini
Mango, raspberries and prosecco with a touch of mint syrup.
15 min approx.2 servingsFresh mango
© 2026 National Mango BoardIngredients
- Syrup: 1 cup sugar
- Syrup: 1 cup water
- Syrup: 1–2 mint tea bags
- 1 ripe mango, peeled and diced
- 1 tablespoon chilled raspberries
- Chilled prosecco from 1 bottle, as needed to top the glasses
- Mango wedges and fresh mint for optional garnish
Method
- Heat sugar and water until dissolved. Remove from heat, steep the tea for 5 minutes and chill the syrup.
- Puree the mango until smooth.
- Divide raspberries between 2 glasses. Add 2 tablespoons syrup to each, followed by mango puree, then prosecco to fill.
- Garnish if desired. Refrigerate the remaining syrup; the drinks do not use the full batch.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board