Sunrise Mimosa Recipe – A gorgeous and delicious twist to the classic mimosas prepared with mangos, orange juice, prosecco, and liqueur.
Hey YA! Happy Day! Guess what time it is? It’s time for a reaaaaally good Mother’s Day snack.
Mother’s Day is this Sunday… make your Mama proud and prepare these gorgeous MOMosas for her. Errr! Mimosas. Sunrise Mimosa
This is a recipe that you barely have to work with, but you definitely want to take your time making it. It’s all in the details, and no matter how easy it may be, you still want to concentrate and apply yourself to it.
Okay. That’s a bit much. It’s nowhere near as problematic as I make it seem. I’m a bit of a drama/perfectionist queen, thus, forgiveness please.
WHO else loves mangoes more than any other fruit in the world?! Please stand up! Because, I’m standing with you.
Guys, I buy bags of chopped mangoes (too lazy to cut it myself) and snack on bowls of it thrice a day. No joke. I love it thiiiis much, and it’s why I included it in our Sunrise Mimosa.
Here’s what’s up. That up there? It’s a puree of mangoes with orange juice. First time I made it, the puree didn’t even make it to the champagne flutes. I literally picked up the blender and drank it all straight from the jar. ’twas ah.may.zing.
Buuuuut! It gets better once it meets up with a bottle of Prosecco. You know this to be the absolute truth.
A splash of red pomegranate liqueur on top is the last thing you will need to complete this beautifully elegant sipper.
P.S. Elegance will most likely go out the door after a few sips, but who cares! Mamas deserve it!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Sunrise Mimosa Recipe - A gorgeous and delicious twist to the classic mimosas prepared with mangos, orange juice, prosecco, and liqueur.
- 1 large mango peeled, pitted, and cut into cubes
- 1 cup orange juice (no sugar added)
- chilled prosecco
- pomegranate liqueur
- orange slices or mandarin slices, for garnish
Combine mango and orange juice in a blender and puree.
Pour about 2 to 3 tablespoons of puree into 6 chilled champagne flutes.
Slowly pour prosecco over the mango puree almost to the top of the flutes.
Slowly add about a tablespoon or two of pomegranate liqueur to each champagne glass.
Garnish with orange slices.
Adapted from Bobby Flay