Step-by-Step Instructions:

Blend the Mango:

Add the frozen mango chunks to a blender. This is the base of your cocktail, so make sure the mango is frozen for that slushy texture.

Add Sweetener and Lemon Juice:

Toss in the lemon juice and sugar (or honey). The lemon juice brightens up the mango, and the sweetener helps balance out the tartness.

Blend Until Smooth:

Blend the mixture on high until it becomes a smooth puree. If it’s too thick, you can add a small splash of water or ice cubes to get it to the right consistency. From my own personal experience, blending longer ensures a silkier texture.

Pour in the Prosecco:

Gently stir in the chilled Prosecco to the mango puree. Do not blend it with the Prosecco as you might lose the bubbles, which are the essence of a Bellini.

Serve:

Pour the mixture into champagne flutes. Garnish with mint leaves or a slice of fresh mango if you like.

Tips and Variations:

Non-Alcoholic Version:

If you're avoiding alcohol, substitute the Prosecco with sparkling water or non-alcoholic sparkling wine. The flavor remains light and bubbly.

Dietary Adjustments:

For a low-sugar version, skip the sugar and rely on the natural sweetness of mango.

Make it vegan-friendly by using a plant-based sweetener like agave instead of honey.

Fruit Substitutions:

Swap out the mango with frozen peaches, strawberries, or even pineapple for a different tropical twist. The Bellini is versatile, so you can get creative with your favorite fruit.

Boost the Flavor:

Add a splash of peach schnapps for a richer fruit flavor or a dash of vanilla extract for a hint of sweetness.