Tropical Bellinis Recipe

This refreshing Tropical Bellini is made with a vibrant mix of pineapple juice, mango, passion fruit purée, and a splash of coconut water, all topped with bubbly Prosecco. This recipe creates a perfectly sweet and tangy cocktail with a hint of the tropics, ideal for a celebratory brunch. It’s perfect for a summer gathering or a special weekend breakfast, serving approximately 4-6 people.

Tropical Bellinis Ingredients

• 1 cup fresh or frozen mango chunks
• 1/2 cup passion fruit purée
• 1 cup pineapple juice
• 1/4 cup coconut water
• 1 bottle (750 ml) chilled Prosecco or other sparkling wine
• Fresh pineapple wedges or mango slices, for garnish

How To Make Tropical Bellinis

1. Blend the fruit base: In a blender, combine the mango chunks, passion fruit purée, pineapple juice, and coconut water. Blend until the mixture is completely smooth.
2. Chill the purée: For the best results, pour the fruit purée into a pitcher or airtight container and chill in the refrigerator for at least 30 minutes. This ensures your Bellinis will be perfectly cold.
3. Assemble the cocktails: Pour the chilled fruit purée into champagne flutes, filling each glass about one-third full.
4. Top with Prosecco: Slowly top each glass with chilled Prosecco. The bubbles will mix with the purée, so there’s no need to stir.
5. Garnish and serve: Garnish each Tropical Bellini with a fresh pineapple wedge or a thin slice of mango and serve immediately.

Recipe Tips

• Use Ripe Fruit: For the sweetest and most flavorful purée, use ripe mangoes. If using frozen mango, there’s no need to thaw it first; it will create a thicker, frostier base.
• Chill Everything: Ensure both your fruit purée and your Prosecco are well-chilled before mixing. This keeps the drink crisp and refreshing and preserves the bubbles.
• Pour Slowly: When adding the Prosecco to the purée, pour it slowly and at a slight angle to prevent it from fizzing over the top of the glass.
• Make it a Mocktail: For a non-alcoholic version, simply substitute the Prosecco with sparkling white grape juice or a flavored sparkling water like coconut or lime.

What To Serve With Tropical Bellinis

These Tropical Bellinis are a perfect brunch cocktail and pair wonderfully with both sweet and savory dishes. Serve them alongside a spread of fresh fruit, coconut shrimp, or a light and fluffy quiche. They also complement appetizers like prosciutto-wrapped melon, caprese skewers, or a tropical-themed cheese board with macadamia nuts and dried pineapple. For a heartier meal, they are a great match for light seafood dishes like grilled fish tacos or a fresh ceviche.

How To Store Tropical Bellinis Leftovers

Refrigerate: It is best to enjoy Tropical Bellinis immediately after they are prepared to appreciate the sparkling bubbles. If you have leftover fruit purée, it can be stored in an airtight container in the refrigerator for up to 2 days. Do not mix the purée with the Prosecco until you are ready to serve. Freeze: The fruit purée can be frozen for longer storage. Pour it into an ice cube tray and freeze. Once frozen, transfer the cubes to a freezer bag. They will keep for up to 3 months. When you’re ready for a Bellini, simply blend the frozen cubes with a splash of liquid to smooth them out before topping with Prosecco.

Tropical Bellinis Nutrition Facts

• Serving Size: 1 cocktail
• Calories: 155 kcal
• Total Fat: 0.5g
• Saturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1.5g
• Sugars: 19g
• Protein: 1g

Frequently Asked Questions

• Can I use a different sparkling wine? Absolutely. While Prosecco is traditional for Bellinis due to its Italian origin and fruity notes, you can use any sparkling wine you enjoy. Spanish Cava is a great alternative, as is any dry or brut Champagne.
• Can I make a big batch of this for a party? Yes, you can easily scale this recipe for a crowd. Prepare the fruit purée in a large batch and keep it chilled in a pitcher. When guests arrive, you can either let them assemble their own Bellinis or pour the purée into glasses and top them with Prosecco just before serving.
• Do I have to use fresh fruit? No, frozen fruit works very well in this recipe and can help create a colder, thicker drink. You can also use high-quality, pre-made fruit nectars or purées if you are short on time, but the flavor will be best with fresh or frozen fruit.

Try More Recipes:

• Tropical Tequila Cocktail Recipe
• Ultimate Frozen Mocha Recipe
• Virgin Mango Margaritas Recipe