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. 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 and found this, but the answer wasn’t at all what I expected. It was traditional… and no offense to the German immigrants, a tad boring (<– I am in fact part German, so I feel like I’m allowed to say that).
So does anyone have a more whimsical, 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. Anyways, do you guys have any big plans for Easter Sunday?
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. Just look at those beautiful colors! These mimosas remind me of a gorgeous sunrise (or sunset) and they happen to taste even better than they look.
These magnificent mimosas are fruity, sweet, a tad tart, effervescent and perfectly refreshing. Essentially, these beauties are a smooth, bubbly sip of spring and I know you are going to love them.
But, before you go off and pour your guests this luscious libation, I want to leave you with a quick couple notes:
- 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.
- I used brut champagne for my mimosas but rosé would be a fabulous substitution. If you are watching your budget, sparkling wine is always a great option.
- If you add the Chambord to the flute last it will sink to the bottom to create the two layers of colors.
Until next time, friends – Cheers to a wonderful Easter and a Happy #ThirstyThursday! *Clink Clink*
- Champagne, chilled
- 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.
*Mango Puree will keep, covered, in the refrigerator for 3 days.
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