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Mango Raspberry Bellini Popsicles

Refreshing and slightly boozy, these mango and raspberry bellini popsicles are a summery take on the classic drink.
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 10 popsicles
Author Tessa Fisher

Ingredients

  • 1/2 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
  • 1 1/2 cups prosecco

Instructions

  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 1/2 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 4 1/2 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 Notes

I use this popsicle mold found on Amazon or Target.