Yash Lakhan
May 14, 2025
Within the spectrum of brunch drinks, the mimosa acts as an easy companion to culinary classics. Introducing mango to the mix does more than just sweeten the profile; it brings a sense of seasonality and vibrancy. Whether made with freshly pressed pulp or crafted with infused syrups, the cocktail leaves space for reinvention that is thematic with the season.
30 ml dry sparkling wine or champagne 60 ml strained mango purée, fresh or canned 1 teaspoon lime juice (optional) Ice cubes (optional) Mint sprig or mango slice, for garnish
Start by filling a pre-chilled flute with smooth mango purée, so that there is no pulpy bits which might disrupt texture and consistency of the drink.
Add fresh lime juice to the purée and mix gently to balance the natural sweetness.
Tilt the glass slightly and pour the dry sparkling wine gradually into the glass in order to retain the bubbles and achieve a clean combination with minimal disturbance.
Avoid using ice unless serving outdoors or under harsh sunlight; use one cube only to prevent the fruit base of the drink from being diluted or the carbonation to flatten.
Garnish with a sprig of mint or a slice of mango on the rim to provide visual contrast and recall the drink’s key ingredient. *Drink Responsibly. This communication is for audiences above the age of 25.