Here is the recipe Sally made.
Makes one pitcher about 5 servings
1 bottle extra dry Prosecco (750 ml), chilled
1. Half the mango and remove the pulp. Using a blender, food processor or immersion blender, puree the mango pulp with the mango nectar. Put the mango puree into a large pitcher.
2. Add the B&B and lime juice. Stir to blend. Pour the prosecco into the pitcher. gently stir and serve bellinis in champagne flutes.
Recipe ©Sally James Mathis
Here is more info on the picture Taylor took.
Bellinis are the perfect cocktail for a morning brunch. In keeping with the morning brunch mentality, I chose to create a light and airy feeling to the image. Using a light grey tile and backlighting, the glass helped achieve this feel. Instead of pouring the ingredients into the glass, I used a baster to carefully add them. Using a baster prevented any splashing from occurring on the sides.