I love simple drinks that still feel a bit special, especially when friends are coming over. A Prosecco Float with Mango Sorbet is a bright, refreshing cocktail that pairs sparkling wine with creamy mango sorbet.

This easy treat is perfect for summer parties. Sometimes I just want a quick, impressive dessert drink—this one works every time.

The mix of bubbly Prosecco and sweet sorbet hits a nice balance. I can pull this cocktail together in just a few minutes, with hardly any ingredients.

It’s honestly a great way to add some festive flair to any gathering, big or small.

Prosecco Float With Mango Sorbet Cocktail Recipe

I stick with simple steps and easy-to-find stuff to make this refreshing cocktail. The mango flavor pops alongside the bubbly Prosecco for a sweet, light drink.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Champagne flutes or stemless wine glasses: I like these best for serving.
Ice cream scoop or spoon: Makes portioning the sorbet much neater.

Measuring jigger: Helps me get the right amount of liqueur if I’m using it.
Small plate: Handy for resting the sorbet scoop before it goes in the glass.
Napkins: Trust me, you’ll want some for drips or spills.

Ingredients

Prosecco: Chilled 1 bottle (750 ml). I usually go for a dry or extra dry Prosecco—it’s just better balanced.
Mango sorbet: 1 pint kept frozen until serving. I use 1-2 scoops per drink, depending on the glass.
Optional: 1 oz orange liqueur like Cointreau per glass for richer flavor.

Fresh mint leaves: For garnish—it’s a nice touch.
Mango slices or berries: Optional but they add color and texture.
Lime zest: Optional for a little zing.

Instructions

Scoop 1 to 2 small balls of mango sorbet into each flute or glass.
If you’re using it, pour 1 oz of orange liqueur over the sorbet.
Slowly pour chilled Prosecco over the sorbet until the glass is almost full. I pour carefully—otherwise, the foam goes everywhere.

Let it settle for a moment. The sorbet will float and start to melt, mixing with the bubbles.
Top each drink with a fresh mint leaf, a mango slice, or some berries.
Serve right away with a spoon or straw.

I always serve these immediately. That way, the texture and look are just right.

Notes

I keep the sorbet in the freezer until the last minute so it doesn’t melt too fast in the glass. If I want a less sweet drink, I’ll use a drier Prosecco—otherwise, the mango can get a little lost.

Sometimes I swap in a floral liqueur like elderflower for a different twist. If someone doesn’t want alcohol, I just use sparkling water or lemon soda instead of Prosecco.

One thing I always remind myself: pour slow! The Prosecco foams up fast over the sorbet. For bigger glasses, I’ll add extra sorbet or maybe even mix in another flavor—why not?

Tasting Notes

The first sip is all about those lively bubbles from the Prosecco. There’s a crisp, fresh fizz that wakes up my taste buds.

The mango sorbet melts in, making the drink creamy and smooth. It’s sweet, but not over the top, so the Prosecco’s own subtle notes still come through.

I get a nice blend of ripe mango and a bit of citrus. The sorbet holds its own, both in taste and texture, while the Prosecco keeps things light and refreshing.

I really like how the sorbet slowly melts, changing the flavor as I go. Each sip is a little different. The sweetness never gets cloying, so it’s easy to keep sipping.

Prosecco Float with Mango Sorbet Cocktail Recipe