Frozen Raspberry-Mango Bellinis
Recipe Type: Drink, Dessert
Serves: 10 Popsicles
Refreshing and slightly boozy, these mango and raspberry Bellini popsicles are a summery take on the classic drink.
  • ½ pint (6oz) fresh raspberries
  • 4 tablespoons honey, divided (If vegan, 2 tablespoons light agave, divided)
  • 2 tablespoons water
  • 2 mangoes, peeled and cut into chunks
  • pinch of kosher salt
  • 1½ cups prosecco
  1. In a small saucepan over medium-low heat, add the raspberries, 2 tablespoons honey, and water until the mixtures starts to bubble. Stir the mixture occasionally, mashing some of the raspberries with a spoon. When it starts to bubble remove from heat and set aside.
  2. While the raspberry mixture is cooking, put the mangoes, remaining 2 tablespoons honey, and a pinch of kosher salt into a blender. Blend until smooth. Add one cup of the prosecco to the mango mixture and blend once more until prosecco is incorporated. Add the remaining ½ cup of prosecco to the raspberry mixture once it has been removed from heat and cooled for a few minutes.
  3. Fill your popsicle molds by alternating 2 tablespoons of the mango puree and 1 tablespoon of the raspberry mixture until the mold is full. If your mold has a cover, place popsicle stick into each pop and freeze for 4½ to 5 hours. If you don't, allow popsicles to freeze for about an hour and then place the popsicle sticks into each one.
  4. You will most likely have a small amount of the mango puree left. Make a real bellini with the remaining puree and prosecco while you wait for the popsicles to freeze! Cheers!
Recipe by Honest Cooking at