Usually, Bellinis are made with peach puree and Prosecco, a dry Italian sparkling white wine. I mixed things up a bit by using freshly pureed mangoes and Cava, a dry white sparkling wine from Spain.
First, cut up one mango and place into your blender or bullet blitzer. Pour mango juice (or just use water and a dash of sugar) covering the fruit by about an inch. Blend until totally smooth and combined. Drop a spoonful of this orangey goodness into the bottom of a glamorous champagne flute.
Next, pour Cava into the glass ever-so-slowly as it will foam and overflow in an instant.
Allow the bubbles to settle and continue adding wine until the glass is full and the puree has mixed around a bit.
For more Savoring Summer Saturdays:
Tinto de Verano
Frozen Chocolate Milk
Gladly linking with:
Weekend Bloggy Reading @ Serenity Now
Seasonal Saturday @ la bella vita
Nifty Thrifty Sunday
Tatertots and Jello Weekend Wrap-up