Spring Sparklers & Mango Sorbet


Spring has finally sprung and summer is right around the corner. What better reason to celebrate? Sparkling wines are the perfect pour for a festive gathering and can be paired with all kinds of seasonal favorites, from appetizers to entrees to desserts.

Drier varieties are fantastic with cocktail-hour offerings like spring rolls, mini crab cakes, and sushi. From there, you can branch out into dinner by pairing with poultry and light seafood dishes.

Sweeter sparkling wines are perfect for dessert. You could go with something chocolate, but why not emphasize the crisp, coolness with something like fresh fruit or homemade sorbet? Below is a recipe for the easiest, most delicious mango sorbet you’ll ever have!

Simple Mango Sorbet

Serves 4


* 1 1-lb package frozen mango chunks or 1 peeled mango, chopped and frozen
* 1 tbsp lemon juice
* 1 tbsp honey, agave or sugar (optional)
* 1 cup rasberries, for garnish
* Mint leaves, for garnish


1. Place mango chunks, lemon juice, and sweetener (if using) in a blender or food process or blend until smooth.
2. Pour into large container (such as a 32-oz yogurt container) and freeze for at least 2 hours.
3. Take out 15-20 minutes before serving. Scoop into glasses or small bowls and garnish with raspberries and mint. Serve immediately.


One response to “Spring Sparklers & Mango Sorbet”

  1. […] have a new piece in Organic Wine Journalabout sparkling wines for spring.  Take a look for some pairing ideas and a recipe for mango […]

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