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Mango Sorbet Bellinis

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Mango sorbet bellinis are made with just two ingredients, but using sorbet makes them just a little extra special. Top off with a fresh strawberry slice. 

Mango sorbet bellinis are made with just two ingredients, but using sorbet makes them just a little extra special. Top off with a fresh strawberry slice. #BrunchWeek

It’s BrunchWeek time again, hosted by Terri of Love and Confections. This is my third year participating, because brunch is my favorite meal. We have several great sponsors this year, who’ve generously donated some wonderful prize packages, which you can read about on my giveaway page. Update: giveaway has ended.

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What's brunch without a cocktail? Some like Bloody Marys, others love mimosas. Me? Give me a bellini. Traditional bellinis are made with peach puree. I've made bellinis with mango nectar, but that can be somewhat difficult to find in stores. It's also only sold in a giant bottle, and what do you do with the leftovers? Enter the mango sorbet bellinis. The sorbet is much easier to find, the sorbet acts as ice without watering down the cocktail, and much less leftover sorbet.

Mango sorbet bellinis are made with just two ingredients, but using sorbet makes them just a little extra special. Top off with a fresh strawberry slice. #BrunchWeek

You don't need to get top-shelf prosecco for this recipe, since it will be mixed with the sorbet, but it should still be something you'd enjoy drinking straight. I chose one with citrusy-notes to complement the flavor of the sorbet.

The recipe notes that this will yield 6 cocktails, but that's because there are about 6 servings in a bottle of prosecco. You definitely won't use up all of the sorbet, so if you want to make more than six cocktails, you'll need a second bottle of wine, but one pint of sorbet should still be more than enough.

Mango sorbet bellinis are made with just two ingredients, but using sorbet makes them just a little extra special. Top off with a fresh strawberry slice. #BrunchWeek

If you're like me, and you're only making mango sorbet bellinis for two people, you might end up with leftover prosecco. Supposedly (I haven't tried this), you can dangle a spoon, handle-end down, in a bottle of sparkling wine and it will preserve the sparkle (bubbles) as you store it in the refrigerator.

But if yours does go flat, there are still things you can do with it rather than pour it out. You can use it in just about any recipe that calls for white wine, and you can even use it in homemade beauty products such as face toner and hair rinses.

Mango sorbet bellinis are made with just two ingredients, but using sorbet makes them just a little extra special. Top off with a fresh strawberry slice. #BrunchWeek

Mango sorbet bellinis are made with just two ingredients, but using sorbet makes them just a little extra special. Top off with a fresh strawberry slice. #BrunchWeek

Mango Sorbet Bellinis

Yield: 6 servings
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 bottle Prosecco, chilled
  • 1 pint mango sorbet
  • Sliced fresh strawberries, for garnish

Instructions

  1. Scoop a spoonful (about two tablespoons) of sorbet into each of 6 chilled champagne flutes. 
  2. Top each glass off with chilled prosecco. 
  3. Garnish with a fresh strawberry slice and serve. 

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Fresh Citrus Smoothie from Gluten Free Crumbley
Mango Sorbet Bellini from The Redhead Baker

BrunchWeek Breads, Grains and Pastries:
Chive and Cheese Popovers from Jane's Adventures in Dinner

BrunchWeek Main Dishes:
Asparagus & Bacon Grilled Cheese from Sweet Beginnings
Breakfast Sausage Balls with Maple Apple Butter from The Barbee Housewife
Breakfast Egg Rolls from Palatable Pastime
Cheddar Croque Madame Waffles from Cooking with Carlee
Tater Tot Crusted Casserole with Eggs, Cheese, and Asparagus from Hezzi-D's Books and Cooks

BrunchWeek Fruits, Vegetables and Sides:
Bacon Stuffed Cherry Tomatoes from Cookaholic Wife
Spring Asparagus Salad with Lemon Vinaigrette from The Crumby Cupcake

BrunchWeek Desserts:
Lemon Blintzes with Summer Berry Compote from Cooking in Stilettos
Zabaglione alle Mandorle from Culinary Adventures with Camilla

Disclaimer: This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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Olga

Saturday 16th of March 2019

What a great idea! Love this. I’m sure this is incredibly delicious!

Christie

Sunday 14th of May 2017

I've been wanting to try something similar with sorbet. Now, I'm inspired! These sound delicious.

Liz @ Books n' Cooks

Saturday 13th of May 2017

I've seen this idea before but never actually tried it. It's such a great and easy way to make a bellini at home!

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