Peach Mango Mimosa: Recipe, Flavor, and Fresh Fruit Tips

Peach mango mimosa drink in champagne flute with mango slice garnish

The peach mango mimosa brings a vibrant tropical spin to the classic brunch cocktail. By blending the sweetness of ripe mango and the aromatic, floral notes of peach, this drink delivers a refreshing experience that’s both familiar and a little adventurous. If you’ve only had a traditional orange mimosa, this version offers surprising complexity—and a visual appeal that’s hard to resist.

What Sets a Peach Mango Mimosa Apart?

A peach mango mimosa is a sparkling cocktail made by combining peach and mango purées with chilled sparkling wine—usually dry brut or prosecco. The natural fruitiness softens the bubbly’s acidity, while the color glows golden with hints of orange. This mimosa stands out because the flavors complement and intensify each other, resulting in a drink that’s juicy, aromatic, and far more interesting than its single-fruit cousins.

How Peach & Mango Transform the Mimosa

Peaches bring low acidity and floral, honeyed notes, which make a mimosa feel smoother and more fragrant. Mango, meanwhile, offers bright tropical sweetness and a subtle bite that keeps things from becoming cloying. Mixed together and combined with crisp sparkling wine, the result is a cocktail that’s lush and slightly tangy, with a finish that lingers and invites another sip.

Peach: Delicate, floral, and aromatic; less sharp than citrus, softens sparkling wine.
Mango: Lush sweetness, bold color, tropical backbone, adds natural roundness.
Combined: Creates balanced depth—neither overly sweet nor too acidic.

Tips for Choosing the Best Peaches and Mangoes

Use ripe but firm yellow peaches for classic aroma and easy puréeing.
Clingstone peaches have robust flavor, but freestone types are easier to pit and blend.
Choose Ataulfo (honey) or Kent mangoes for less fiber and a sweeter, creamier purée.
Avoid overripe (mushy) fruit—fresh flavors shine best in cocktails.
If fresh fruit is out of season, use frozen and thawed mango and peaches—drain excess liquid before blending.

Ripe peaches and mangoes on wooden board

Peach Mango Mimosa Recipe (by the Glass)

30 ml fresh peach purée (from about half a ripe peach)
30 ml fresh mango purée (from about half a ripe mango)
90 ml chilled brut sparkling wine or prosecco
5 ml simple syrup (optional, for sweetness)
Fresh mango, peach slice, or mint sprig (garnish)

Method: Building a Perfect Mimosa

Purée peach and mango flesh in a blender until completely smooth. Strain if you prefer a silkier texture.
Add 30 ml peach purée and 30 ml mango purée to a chilled flute or coupe.
Stir in 5 ml simple syrup if desired.
Top slowly with 90 ml cold sparkling wine, pouring at an angle to retain fizz.
Gently stir once to blend, then garnish with a peach or mango slice.

Peach mango mimosa being poured with bubbles

Extra Tips for Home Bartenders

Chill all ingredients before mixing; slightly over-chilled sparkling wine helps retain bubbles.
Start with dry sparkling wine; the fruit purée adds plenty of sweetness.
For a crowd, pre-mix the purées in a pitcher and pour 60 ml per glass before topping with wine.
A dash of lime juice (1 ml) can brighten the flavor if your fruits are very sweet.