The day we got married felt like one of the hottest days in July that Kansas City has ever seen. We were still living in NYC but decided to have the wedding in my hometown, a location that would make things more centrally located for our friends and family coming in from all over the country. The fact that all our favorite people and loved ones were all in one place for that special day is still something that makes my heart overwhelmingly happy. But the heat, and the humidity—let’s not forget the humidity—were of epic proportions. I found myself saying to our visitors, “It’s not usually like this,” or “It gets hot here, but not usually this hot.” It’s as if by saying this I was going to watch the sweat magically disappear from their brows and they would then tell all their friends back home that Kansas City is a wonderful place with really great summer weather. Really.
In the end, it didn’t matter what the temperature was outside. There was so much love and laughter that day that not even the melt-you-into-a-puddle heat and humidity could have slowed us down. It probably would have been nice, though, if I had given all our guests these mango raspberry bellini popsicles. Better six years late than never, right?
With currently only being a week into our new home, we are still living amongst boxes, and more specifically, kitchen boxes. I did manage to find my blender, saucepan, and popsicle molds to make these boozy bellini pops. 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!