Chef's Recipes

Mango and basil Bellini

Australian Gourmet Traveller cocktail recipe for Mango and basil Bellini by Matt Bax

By Matthew Bax
  • Serves 1
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Mango and basil Bellini


  • 1 ripe mango, flesh cut into chunks
  • 4 small basil leaves
  • 10 ml sugar syrup, plus extra to taste (see note)
  • 100 ml chilled prosecco
  • 10 ml mango liqueur (optional, see note)


  • 1
    In a small highball glass, muddle mango with basil and sugar syrup.
  • 2
    Slowly stir in prosecco. Add more sugar syrup or mango liqueur to taste and serve.


To make sugar syrup, combine an equal quantity of sugar and water in a saucepan and boil or simmer to dissolve. One cup each of sugar and water will make 1½ cups of syrup, and if sealed will keep indefinitely in the fridge. Bax uses Massenez mango liqueur.

  • Author: Matthew Bax