Tropical Mango Mimosas
Happy Fourth of July! I hope you’re with friends and family, enjoying good food, and having a relaxing day.
And I hope you quench your thirst with a mimosa. Or three.
Rather than orange juice, I added mango nectar to champagne. Use your favorite champagne or prosecco. I recommend something on the dryer side so the mimosas aren’t overly sweet.
I love anything mango and it’s a fun and easy twist on classic mimosas. Perfectly sweet and refreshing. Add as much as you like. Mango nectar or mango juice is easy to find in the grocery store. Look for it in the juice aisle.
I usually fill my champagne flute about two-thirds full with champagne and top off with about one-third of the mango nectar.
You can also make pitcher at a time if you’re serving them for a brunch event or party. Cheers!
Tropical Mango Mimosas
A fun, easy, and refreshing twist on classic mimosas by using mango nectar. They’re a crowd favorite at your next brunch or event and everyone will want refills.
- 2 parts champagne or proseccco (I recommend a dryer bubbly rather than a sweeter one)
- 1 part mango nectar or mango juice, or to taste
- strawberries or mango slices, optional for garnishing
- By the glass – Fill champagne flute with champagne, top off with mango nectar to taste. By the pitcher – Add champagne, top off with mango nectar to taste. For either a glass or pitcher, I use about 2/3 champagne and 1/3 mango nectar. Optionally garnish with strawberries or mango slices.
Recipe is intended for those for whom alcohol is legal and appropriate.
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