This Mango Raspberry Mimosa is fruity, sweet, a tad tart, effervescent and perfectly refreshing. Easy to prepare and delicious to drink, these bubbly beauties are the perfect addition to Mother’s day, your Easter celebration or ANY Sunday Brunch!
This post was originally published in March 2016. I made edits to the photos and changed some of the written post below to include more information about the recipe.
Hi-ya friends! Happy #ThirstyThursday and almost Easter! T minus 3 days!
I have a semi serious question, and maybe you will know the answer. Who came up with the Easter bunny and who decided the bunny should lay eggs?? I thought that was a chicken’s job? So shouldn’t the mascot of Easter be a chicken?!
I did google this perplexing question, but the answer wasn’t at all what I expected. It was traditional, and I guess I was hoping for something a bit more whimsical.
So, does anyone have a more fairy tale like origin of the Easter Bunny? If so, do tell. I love a great fun fact of the day… or a totally made up fantastical story.
Hosting friends and family to an elegant brunch or dinner?
Or, are you pawning the dishes off on a friend and going to someone else’s house to celebrate?
Or maybe you are going to be like me and mark the holiday in your pajamas?
But, just because we will be partaking in the Easter revelry in low key style doesn’t mean we won’t be toasting with a festively fun cocktail… and probably eating our weight in deviled eggs.
Since Easter (and Sundays in general), to me, calls for a mimosa of some kind I decided to put a playful and colorful spin on that libation.
Mango Raspberry Mimosa
These mimosas are absolutely perfect for Easter… and I’m not just saying that because I created them. 😉
I mean, just look at those beautiful colors! These two toned mango mimosas remind me of a gorgeous sunrise (or sunset) and they happen to taste even better than they look.
These magnificent Mango Raspberry Mimosas are fruity, sweet, a tad tart, effervescent and perfectly refreshing.
Essentially, these fruity champagne cocktails are a smooth, bubbly sip of spring and I know you are going to love them.
What kind of champagne to use for mimosas?
The exact type of champagne, or sparkling wine, you use to make mimosas is definitely a question of personal taste… and a question of how much money you want to drop on brunch cocktails.
There are four different varieties of “bubblies” you can use to make this raspberry, or any variety, of mimosa – champagne, sparkling wine (not from the champagne region of France), prosecco or rosé.
Regardless of the variety of bubbly you chose, make sure you pick a dry, not sweet, wine. As well, I would avoid purchasing a sparkling wine that is less than $10-12 dollars, as a low quality wine is guaranteed to give you a terrible hangover in the morning!
Since I was making these Mango Raspberry Mimosas for Easter, and it is a special occasion, I splurged a bit and used brut champagne. However, rosé or prosecco are both delicious options, and if you are watching your budget, sparkling wine is a great way to go!
Notes, Tips & Tricks for Mango Raspberry Mimosa recipe:
- The amount of sugar needed for the mango puree will depend on the natural sweetness of your mango. My mango was average in the sweetness department, so I ended up using about 1 ½ tablespoon of granulated sugar. I suggest you start with one tablespoon of sugar and adjust, 1 teaspoon at a time, until you reach your desired level of sweetness.
- If you add the Chambord to the flute last it will sink to the bottom to create the two layers of colors.
So add these festively fun and beautiful Mango Raspberry Mimosas to your Easter gathering. I pinkie promise you and your guests are going to love them!
Until next time, friends – Cheers to Easter Cocktails and a Happy #ThirstyThursday!
How to make Mango Raspberry Mimosa at home👇
These Mango Raspberry Mimosas are fruity, sweet, a tad tart, effervescent and perfectly refreshing. Theses bubbly beauties are the perfect addition to your Easter celebration or any Sunday Brunch.
- Champagne , chilled
- Chambord or Raspberry Liqueur
- Fresh Raspberries
- Mango Puree (yield ¾ cups):
- 1 ripe Mango – peeled, pitted and cut into chunks
- 1-2 TBS Granulated Sugar
- 1 tsp Lemon Juice
- Make the Mango Puree: Place all ingredients in a blender or food processor and puree until smooth. Set aside in refrigerator until ready to use.
- For Each Mimosa: Pour 1 ½ ounces (3 tablespoons) mango puree into each champagne flute. Slowly pour in champagne, until ¾ full. Add in ¼- ½ ounce Chambord and top with raspberries. Serve.
*For Mango Puree – start with 1 tablespoon of sugar, taste and adjust for sweetness by adding more sugar, 1 teaspoon at a time, until desired sweetness is achieved.
*Mango Puree will keep, covered, in the refrigerator for 3 days.
*If you add the Chambord to the flute last it will sink to the bottom to create the two layers of colors.
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