Mango Splash

May/June 1994, The Essential EatingWell Cookbook (2004)

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Whatever the occasion, toast your guests with this fresh, fruity cocktail. Be sure to buy mangoes that have a pleasant, sweet aroma. For the bubbles, choose a not-too-sweet sparkling wine, such as a French cremant de Bourgogne or an Italian prosecco. For a nonalcoholic cocktail, mix with ginger ale or soda water.

Mango Splash

Makes: Makes 12 servings

Active Time:

Total Time:


  • 4 ripe mangoes
  • 1/3 cup curacao, or other orange-flavored cordial
  • 3 tablespoons lime juice
  • 3 tablespoons sugar
  • 2 bottles sparkling white wine, chilled
  • Lime wedges, for garnish


  1. Remove mango flesh from skin and pit (see Tip). Place flesh in a food processor or blender and puree. Add curacao, lime juice and sugar; pulse until blended. Pour about 2 tablespoons mango puree into each of 12 glasses, top with sparkling wine, garnish with a lime wedge and serve.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the mango puree for up to 8 hours.
  • To prepare a mango: Slice off one side, sliding the knife along the flat seed. Repeat on the other side. Make crisscross cuts through the flesh, up to but not through the skin. Press so the cut side pops outward, then slice off cubes.


Per serving: 147 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrates; 1 g protein; 1 g fiber; 8 mg sodium; 210 mg potassium.

Nutrition Bonus: 19 mg Vitamin C (30% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 fruit

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