Nothing feels more refreshing on a warm day than a cool, bubbly cocktail. I love how Prosecco with mango sorbet brings together the crisp, sparkling flavor of Prosecco with the sweet, tropical taste of mango in one simple drink.
It’s an easy recipe that looks and tastes impressive. Perfect for entertaining friends or just treating myself.
With just a few ingredients and almost no prep time, I can make this cocktail in minutes. Whether I’m hosting a brunch or just relaxing, this recipe adds a bright, fun twist to any gathering.
It’s honestly one of those drinks that never fails to get a little “wow” from whoever tries it.
Prosecco With Mango Sorbet Cocktail Recipe
Equipment
- Champagne flutes or wine glasses (preferably chilled)
- Serving tray (optional, for presentation)
- Cocktail stirrer or long spoon
- Napkins (optional, for drips)
Ingredients
- 1 bottle of Prosecco 750ml, well chilled
- 1 pint about 473 ml mango sorbet
- Fresh mint leaves for garnish (optional)
- Sliced fresh mango for garnish optional
Instructions
- Scoop about 1 to 2 tablespoons of mango sorbet into each chilled glass.
- Pour Prosecco slowly over the sorbet, filling the glass about 3/4 full to avoid overflow.
- Let the cocktail settle for about 30 seconds as the Prosecco and sorbet combine.
- Gently stir with a cocktail stirrer or spoon if a smoother texture is preferred.
- Garnish with a fresh mint leaf or a small slice of mango if desired.
- Serve immediately while chilled and bubbly.
Notes
Tasting Notes
When I taste this Prosecco with Mango Sorbet cocktail, the first thing I notice is the bright, tropical aroma. The scent of ripe mango blends with the crisp bubbles from the Prosecco.
Texture:
- I find the texture smooth at first, thanks to the melting sorbet.
- The drink stays lively and refreshing as the sparkling wine lifts the flavors.
Flavor Profile:
- The Prosecco brings notes of green apple and pear.
- The mango sorbet adds sweetness and a hint of tartness.
- Each sip balances fruity and bubbly tastes.
Visual Description:
- The cocktail looks cheerful and colorful in the glass.
- The pale gold Prosecco surrounds the orange-yellow scoop of sorbet.
Serving Temperature:
- I prefer this drink well chilled.
- The cold temperature keeps the flavors crisp and pleasant.
Occasions:
- I find it suitable for summer brunch or as a light dessert drink.
- Aromas and flavors of fruit make it feel festive without being heavy.
Substitute
If I don’t have Prosecco, I just grab another sparkling wine. Sometimes it’s Champagne, Cava, or maybe an American sparkling wine—whatever’s around, really.
They all have those tiny bubbles and that crisp, refreshing taste. Not exactly the same, but close enough for me.
For mango sorbet, I’ll swap in another fruit sorbet or even just frozen fruit if that’s all I’ve got. Here are some good options:
- Lemon sorbet
- Raspberry sorbet
- Peach sorbet
- Pineapple sorbet
- Blended frozen mango
If I want something non-alcoholic, I’ll use sparkling water or a non-alcoholic sparkling wine. Sometimes ginger ale or lemon-lime soda hits the spot for a sweeter, bubbly twist.
Equipment
Ingredients
- 1 scoop substitute sorbet
- Substitute sparkling wine or non-alcoholic sparkling base
Instructions
- Add a scoop of your chosen sorbet to a glass.
- Pour the substitute sparkling liquid over the sorbet.
- Let it fizz—then just serve it up right away.
