Honey Mango Mimosa

Honey Mango Mimosa

YIELD: Makes 1 serving


2 oz. - mango nectar/juice

1 oz. - orange juice

1 oz. - orange blossom honey water (recipe below)

2 oz. - prosecco (or club soda)

1 oz. - Aperol or Campari, optional

For Orange Blossom Honey Water:

2 cups - orange blossom honey

1 cup - hot water


Combine the mango nectar, orange juice, orange blossom honey water, and Aperol or Campari (if desired) in a cocktail shaker with ice.

Shake vigorously.

Strain into an iced glass.

Top with either Prosecco or club soda.

For Orange Blossom Honey Water:

Combine honey with hot water and stir until dissolved. Bottle and refrigerate until needed.


Mixologist’s note: For a fluffy version, blend all the ingredients in a blender cub (without the Prosecco) with 1-2 cubes of ice. Then, add the Prosecco. Pour into iced glass.

This recipe was created by Kim Haasarud for the National Honey Board.