Refreshing and slightly boozy, these mango and raspberry Bellini popsicles are a summery take on the classic drink.
Full of fresh mangoes and raspberries, sweetened with honey, and rounded out with enough prosecco to make it feel like the real deal, these popsicles are a celebratory treat. As noted in the recipe, to make these vegan-friendly, I’d recommend sweetening with light agave. Agave tends to be sweeter than honey, so reduce the amount called for by about half or to taste.
- 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
- 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.
- 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.
- 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.
- 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!