Mango Mimosas with Fresh Fruit
Mango Mimosas
Tropical mango mimosas with sparkling champagne and fresh fruit. A refreshing brunch cocktail that's easy to make for a crowd.
Mango Mimosas are my go-to brunch cocktail when I want something that feels special but doesn't require fussing over a hot stove. There's something wonderfully tropical about fresh mango that just makes you feel like you're on holiday, even if you're sitting at your kitchen table in your pajamas. The combination of silky mango puree, crisp champagne, and a handful of fresh fruit creates a drink that's both elegant and laid-back — perfect for lazy Sunday mornings or impressing your friends at a garden party.
What I love most about this recipe is how adaptable it is. You can make it as fruity or bubbly as you prefer, swap in different seasonal fruits, or even prepare a big batch of mango puree ahead of time so guests can build their own. It takes just minutes to pull together, but tastes like you've put in serious effort. That's the kind of recipe I'm always looking for.
Nutrition (per serving)
Directions
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1
Peel and pit the ripe mangoes, then cut into chunks. Add to a blender and puree until completely smooth. If the puree seems thick, add a splash of orange juice to reach a pourable consistency.
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2
Strain the mango puree through a fine-mesh sieve into a pitcher if you prefer a completely smooth texture, or leave it as is for a thicker consistency.
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3
Divide the mango puree evenly among four champagne flutes, filling each about one-third of the way.
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4
Top each glass with champagne, pouring slowly to create a gentle mix and leaving about a finger's width of space at the top.
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5
Add a small handful of fresh strawberries, blueberries, and raspberries to each glass, gently stirring to combine.
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6
Garnish each mimosa with a sprig of fresh mint and serve immediately while the champagne is still bubbly and cold.
Ingredients
- Fresh ripe mango:2 whole
- Champagne or sparkling wine:1 bottle
- Fresh strawberries:1 cup
- Fresh blueberries:½ cup
- Fresh raspberries:½ cup
- Fresh mint leaves:8 pieces
- Orange juice (optional):¼ cup
- Honey (optional):1 tbsp
Tips & Notes
- Choose mangoes that are ripe but still firm — they should yield slightly to pressure but not be mushy.
- Chill your champagne and champagne flutes ahead of time for the best temperature and presentation.
- Make the mango puree up to a day ahead and store it covered in the refrigerator. Add champagne and fruit just before serving.
- For a non-alcoholic version, substitute champagne with sparkling cider or ginger ale.
- If fresh fruit is out of season, you can use frozen fruit that's been thawed and drained.
