• 2 Mangoes
  • 4 cups ice
  • 500ml Aperol, chilled
  • 750ml bottle Prosecco, chilled
  • 750ml soda water, chilled
  • Mango syrup
  • 2 Mangoes
  • 1 cup white sugar
  • 1 cup water


  1. For the syrup, peel and roughly chop mango flesh. Place into a blender or processor and blend until smooth. Transfer to a saucepan. Add sugar and water. Stir over medium heat until sugar dissolves. Bring to the boil, boil gently 3 minutes. Strain through a fine sieve into a jug. Set aside to cool. Pour into a sterilized bottle. Refrigerate until ready to serve.
  2. Peel and dice the flesh from mangoes. Divide ice among 10 glasses. Spoon 2 tablespoons mango syrup into each glass. Top each with 50ml Aperol and 75ml Prosecco. Top with diced mango then soda.
    • Tip: The mango syrup will keep in a sterilized jar in the fridge for up to 3 weeks or freeze in ice cube tray. Frozen cubes delicious in a summer punch or in glass topped up with sparkling apple juice, soda, champagne or ginger beer.
  • Serves
  • Prep
  • Cook