Strawberry Mango Sparkling Wine Cocktail, Thermomix®

We add the sparkling wine at speed 3, not speed 1. This is not a stylistic choice but a physical necessity: foam control. At speed 1 the foam rises uncontrollably and spills over, while at speed 3 the carbonation stays bound and distributes evenly through the fruit puree. That is the difference between spilt sparkling wine and a perfectly fizzy drink.

We have been making this strawberry mango sparkling cocktail for years at barbecues and summer parties. The combination of strawberries and mango is our standard because both fruits support each other: strawberries provide acidity and aroma, mango brings creaminess to the puree. With 300 g of strawberries to one whole mango, the drink stays pleasantly fruity without the mango becoming too dominant.

The three critical points when blending

Pulverising the sugar at speed 10 for 20 seconds is essential. Coarse sugar does not fully dissolve in cold sparkling wine and sinks to the bottom. Icing sugar, by contrast, distributes instantly and binds into the fruit puree. That is why the drink stays evenly sweet, rather than the first glasses tasting too tart and the last ones too sweet.

Mint, strawberries and mango go into the mixing bowl together and are blended for 40 seconds at speed 10. No shorter, or fruit pieces will remain and spoil the texture in the glass. No longer, or the puree will warm up and cause the sparkling wine to foam even more when added. Those 40 seconds are the window in which the puree is fine enough and still stays cool.

The sparkling wine goes in at speed 3, slowly and in a controlled stream. That is the technical core: speed 3 keeps the blades moving without the rotation beating in too much air. The carbonation stays bound, and the foam does not rise above the rim of the mixing bowl. At speed 1 there is not enough mixing, and at speed 4 or higher the sparkling wine gets over-aerated and loses its fizz.

Mint: wash and pat dry

Mint adds fresh aroma, but only when it is dry. Wet mint leaves dilute the fruit puree and make the drink watery. We wash the mint under running water, pat it dry with kitchen paper and pluck the leaves from the stems. The stems stay out, as they taste bitter.

Mango: flesh only

A mango has a flat, wide stone in the centre. We cut two thick slices from either side of the stone, score the flesh in a grid pattern with a knife and push the skin outwards. Then we cut off the cubes with the knife. The skin and stone stay out. The flesh of a medium mango weighs roughly 200 to 250 g and pairs perfectly with the 300 g of strawberries.

Sparkling wine or Hugo sparkling wine

Classic sparkling wine is our standard, but Hugo sparkling wine (with elderflower flavour) works just as well. The Hugo adds an extra floral note that goes nicely with the mango. Prosecco works too, though it is less fizzy. What matters most is that the sparkling wine is cold. Room-temperature sparkling wine foams too much during blending and loses its carbonation.

Serve immediately

The drink must be served straight after blending. After 10 to 15 minutes the fizz noticeably diminishes as the carbonation escapes from the fruit puree. We pour the cocktail into a carafe or directly into glasses and place it in the fridge if we have 5 minutes to spare. No longer than that, or it will go flat.

Also worth trying: Cream Punch Thermomix®.

Cherry Melon Slush makes a great alcohol-free alternative, or try Tussi Liqueur as an aperitif. Find more drink recipes in our drinks section.