Mango Splash
Submitted by ellycrochet
Mango Splash cocktail with fresh mango puree, curacao, lime juice, and sparkling wine. An elegant brunch drink or party cocktail with a make-ahead puree base. Non-alcoholic option with ginger ale.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
30 minTwo tablespoons of silky mango puree at the bottom of a glass, topped with cold sparkling wine. That’s the Mango Splash, and it’s the kind of cocktail that makes brunch feel like a proper occasion.
The puree base is where all the prep happens. Ripe mangoes get sliced away from the stone, pressed through a strainer for a smooth, pulp-free puree, then mixed with curacao (or any orange-flavored cordial), fresh lime juice, and sugar. This base can be made up to 8 hours ahead, which makes it perfect for parties.
Choose a sparkling wine that isn’t too sweet. A French cremant de Bourgogne or Italian prosecco keeps the drink balanced. Sweet bubbly plus sweet mango plus curacao would tip it into cloying territory.
Garnish each glass with a thin mango slice and a lime wedge. For a non-alcoholic version, top with ginger ale instead of sparkling wine.
Pro Tips
- Sniff the mangoes before buying. Ripe mangoes have a sweet, floral aroma at the stem end. No smell means no flavor
- Press the mango through a fine strainer, not a colander. You want a puree with zero fibers or chunks
- Pour the sparkling wine slowly down the side of the glass to preserve the fizz
- Keep the puree and sparkling wine separate until the moment you serve. Premixing kills the bubbles
Variations
- Swap curacao for Chambord for a mango-raspberry sparkling cocktail
- Use peach puree instead of mango for a Bellini-style variation
- Add a splash of coconut cream for a tropical mango mimosa twist
Ingredients
Directions
Note - Before buying the mangoes, sniff them: they should have a pleasant, sweet aroma.
For the bubbles, choose a not-too-sweet sparkling wine, such as a French cremant de Bourgogne or an Italian prosecco.
For a nonalcoholic cocktail, mix with ginger ale.
Hold a mango stem-end up and slice flesh away from the long flat stone in long, vertical sections.
Slice the flesh from the skin. Repeat these steps with the remaining mangoes. Cut 12 thin, uniform slices for garnish and set them aside. Press the remaining mango slices through a strainer into a bowl. (You should have 1½ cups mango puree.) Stir in curacao, lime juice and sugar. (The mango purée and garnish can be prepared up to 8 hours ahead and stored in separate covered containers in the refrigerator). Pour about 2 tablespoon mango purée into a glass, top with sparkling wine, garnish with a lime wedge and a mango slice and serve.
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