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Tropical Fruit Bellinis

These refreshing Tropical Fruit Bellinis are made with a combination of peach, guava and mango nectars and topped with sparkling wine for a bubbly and elegant treat.
Prep Time10 minutes
Course: Drinks
Cuisine: American, Italian
Servings: 6 servings
Author: The Kitchen Prep

Ingredients

  • 1 mango peeled, pitted & chopped
  • 1 peach peeled, pitted & chopped
  • ½ cup guava nectar
  • 1 bottle Prosecco
  • ¼ cup granulated sugar for rims

Instructions

  • First, prepare your champagne flutes by running a slice of lemon around the rim (or dipping in a bit of juice or nectar), then dipping it in sugar to create a sugar rim.
  • In a blender, puree the chopped mango and peach until smooth.
  • Add the guava nectar and apricot nectar to the blender and blend again until everything is well combined.
  • Pour the mixture into the prepared champagne flutes, filling each glass about ⅓ of the way full.
  • Top each glass with Prosecco, filling the rest of the way.
  • Give each drink a quick stir to combine the fruit puree and Prosecco. Serve immediately.

Notes

Note: The fruit puree can be made ahead. Just prepare, cover, and refrigerate until ready to use.
Variations
  • Swap out the mango and peach for other tropical fruits like pineapple or papaya.
  • Freeze the nectar into ice cube trays and blend to make a frozen Bellini or slushy.
  • Replace the Prosecco with a non-alcoholic sparkling wine or soda water for a mocktail version.