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–+ servings

Prosecco Float With Mango Sorbet Cocktail Recipe

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 minutes
Total Time 5 minutes
Serving Size 1

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?