By Nikita Toppo
This version of the classic cocktail is made with mango juice instead of peach puree. Make it at home and enjoy the hot days.
¾ cup mango juice, 750 ml prosecco (chilled), 6 tsp. Grenadine, 6 fresh raspberries
Pour 2 tbsp. mango juice into each of the glasses.
Fill it with sparkling wine. Pour 1 tsp. grenadine.
Top each bellini with a raspberry. Serve.