This drink has it all. Deliciously sweet mango ice cream that has been skinnified so you can feel great about having two (or if it’s on Mother’s Day, twenty). Then it’s filled up nicely with sweet orange juice and champagne. Perfection. Go ahead and have just this for brunch. I won’t tell.
Ingredients: 1.5 cups mango pulp, chilled + 3/4 cup chilled water OR 3 cups of pure Mango Nectar 1 cup champagne/any good quality sparkling wine (or sparkling water/Sprite for non alcoholic version) – you may adjust the amount of champagne/sparkling wine to your taste; add a little more or less 1/2 tablespoon fresh lime juice, (optional – only if you like yours slightly tart) few ice cubes 3 tablespoons packed fresh mint leaves + more for garnish
Rhubarb Bellini: Combine all ingredients in a small saucepan and bring to a simmer. Lower the heat to a slow bubble and cook until the rhubarb softens to a mushy texture, about 15 minutes. Puree with an immersion blender and chill. Spoon 1-2 TBSP rhubarb puree into each champagne flute, and enjoy!