Elevate your brunch cocktail list with a mango mimosa and prepare for a new favorite spin on the classic drink. Tropical mango and sparkling wine come together in a Tajín rimmed glass for a mimosa that is sweet and full-bodied, with a punch of tang and spice. They’re easy to make, easy to drink, and will win over mimosa lovers everywhere!
Serve mango mimosas at festive brunches with richly spiced brunch fare like breakfast tacos, shakshuka or huevos rancheros. However you serve them, make sure there’s plenty to go around.
For best results, use cava or prosecco for the sparkling wine. For a mango mimosa with more body and creaminess, use cava. For a lighter and more fruit-forward drink, use prosecco.
To really kick this mimosa recipe into high gear, the rim of a cocktail coupe or champagne flute is dipped in Tajín. Tajín and mango are a classic match, and the addition of the spice blend really levels up the drink.
What You Need to Make a Mango Mimosa
To make these mimosas, all you need is sparkling wine, mango juice, fresh limes and Tajín. If you can’t find pure mango juice, you can use mango nectar in its place.
If you don’t have Tajín on hand, you can make your own by combining chili powder, salt and lime zest, or you can omit it completely. If you’re not using Tajín, you also won’t need the limes.
- Sparkling Wine
- Mango Juice
- Lime Wedges
How To Make a Mango Mimosa
Place 1 tablespoon of Tajín on a plate and shake to evenly distribute.
Rub the rim of a cocktail coup or champagne glass with a lime wedge and dip the glass into Tajín to coat.
Pour in the mango juice, then slowly pour in the sparkling wine, stopping to let any foam fall before pouring in more. Pour until the liquid is just below the rim.
Do not shake or stir.
Garnish with a lime wedge, serve immediately, and enjoy!
- 3 oz cava or prosecco
- 3 oz mango juice
- 1 tbsp tajin
- 1 lime cut into wedges
- Place 1 tablespoon of Tajín on a plate and shake to evenly distribute.
- Rub the rim of a cocktail coupe or champagne glass with a lime wedge and dip the glass into the Tajín to coat.
- Pour in the mango juice, then slowly pour in the sparkling wine, stopping to let any foam fall before pouring in more; pour until the liquid is just below the rim.
- Do not shake or stir. Serve immediately, and enjoy!
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