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| Alphonso mangoes |
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| Gloriously coloured flesh |
Since I Heart Cooking Clubs are cooking along with Australian chef Curtis Stone, and mangoes are such a quintessential Australian ingredient, I thought I'd check his recipes and their themes for inspiration. And very conveniently came upon a Mango Bellini, just in time for the Wet Your Whistle round.Now, a Bellini is usually white peach puree and prosecco, and this version very simply uses fresh mango puree and champagne.
Straining the puree is an important step because the mangoes are so fibrous, so even though my natural inclination is towards laziness I did go to that bit of effort.
Unfortunately I then tried to cut a corner and make the Bellini straight into the glass.
Which makes a heck of a mess and even when the bubbles subside leaves a messy froth of mango pulp around the rim.
So for the second round I followed the recipe properly and mixed it in a jug before pouring it into the glass. But whether messy or tidy, it was absolutely delicious. The dry champagne cuts through the sweetness of the mango, letting the fragrance show through. Just lovely.
10 comments:
i, too, am often guilty of taking shortcuts that come back around to bite me. i think your drink is wondrous, though, and a fantastic way to use this interesting fruit!
And here I've always thought mangoes were a quintessentially Hawaiian ingredient:) Mine was not at all fibrous however, so no straining needed. Cheers!
Between alphonso mangoes and Prosecco, I can't quite decide which one I like better. Putting them together in one drink is a winner.
Mango and champagne sounds good!
Mango bellinis are my favorite morning cocktail, followed closely by mango mimosas. ;-) I definitely share your lazy penchant for not straining too but yeah, with fibrous mango like that, it's definitely worth the extra effort!
What a lovely cocktail. I'm not fond of straining things if I don't have to so I usually buy ataulfo mangoes, a string-free variety we get from Mexico.
I am a huge fan of Bellinis ;-)
Delicious bellini! We love mangoes and I need to try this one of these days!
Yum - I love the idea of a mango bellini. I adore mangoes - probably my favourite fruit - and of course in New Zealand they are always imported. We don't ever get Alphonso mangoes here, and surprisingly, even though it's just across the ditch, we rarely get Australian mangoes either (Bowen are my all time favourite). Most of our mangoes come from Chile or Mexico or Ecuador - they're ok, but not great.
Best buying for mangoes here is actually frozen mango, and I think I just might have to buy a bag and give this a try.
I had to giggle while reading your post because it is my inclination to be lazy as well. I am always trying to cut corners and simplify. Bellini are fantastic! This version with the mangoes looks superb. I'd take mine with or without pulp on the rim ;)
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