Sunrise Mimosa

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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1 large ripe mango, peeled, pitted and chopped

Scant cup freshly squeezed orange juice

1 bottle very cold Prosecco

1/2 cup pomegranate liqueur


Special equipment:
4 chilled Champagne flutes
  1. Put the mango and orange juice in a blender and blend until smooth. Strain, if desired, through a strainer into a bowl.
  2. Put 2 tablespoons of the puree into each of 4 chilled Champagne flutes and slowly fill almost to the top with Prosecco. Gently pour a few tablespoons of pomegranate liqueur on top and serve immediately.