Mango Mimosa Float by Lisa Longley of Wine & Glue

BonBon Break

Mango Mimosa Float

by Lisa Longley of Wine & Glue

It’s like an ice cream float but with champagne!  A great Mimosa Recipe, complete with a recipe for Skinny Mango Ice Cream, just in time for Mother’s Day!
I used to be the type of person who felt sort of ho hum about breakfast foods.
I found eggs kind of bleh and pancakes kind of boring.
I just didn’t really understand what all the fuss was about.
In fact, when given the choice between breakfast food and say a cold piece of left over pizza or a microwaved burrito, the burrito and cold pizza won hands down every time.
And then I grew up.
And was introduced to brunch.
Sigh, brunch.
I heart brunch so hard.
Is there any other meal that makes it simultaneously acceptable to drink before noon and eat meals that are covered in powdered sugar??
I think not.
It’s like grown up Disney Land for my taste buds.
And this is why everyone serves brunch on Mother’s Day.
Because, honestly, if there is one thing a mom deserves on Mother’s Day it is acceptable drinking before noon and a meal doused in powdered sugar.
This drink has it all.  Deliciously sweet mango ice cream that has been skinnified so you can feel great about having two (or if it’s on Mother’s Day, twenty).  Then it’s filled up nicely with sweet orange juice and champagne.
Go ahead and have just this for brunch.  I won’t tell.


Mango Mimosa Float

  • A small scoop of Skinny Mango Ice Cream (recipe below)
  • Orange Juice
  • Champagne
  1. Put a small scoop of Skinny Mango Ice Cream in the bottom of a champagne glass.
  2. Fill the glass half full with orange juice.
  3. Top with champagne.


Skinny Homemade Mango Ice Cream*

  • 2 TBSPs sugar (if you are eating this alone, you may want to increase this to 3)
  • 1 tsp vanilla extract
  • 1 cup fat free half and half
  • 2 cups cubed frozen mango, blended to break it down to small pieces
  • 1/2 cup of salt
  • ice
  • quart sized zip lock bag
  • gallon zip lock bag
  • a dish towel
  1. Combine the first four ingredients in the quart sized zip lock bag.  Seal the bag well.
  2. Fill the gallon zip lock bag half way up with ice and and the salt.
  3. Put the first bag in the second bag, and seal the bag.  Put the dish towel around the bag and shake for six minutes.
  4. Open up the two bags to get to the ice cream.
*Adapted from Two Little Hooligans

Lisa, from Wine & Glue, prides herself on being a wannabe of every kind. Chief on her wannabe lists are chef, baker, seamstress, party planner, and photographer. Well, maybe not a wannabe of every kind. She is a very real mom to two crazy and wonderful little monkies. Check out her wild wannabe adventures at Wine & Glue or follow along on FacebookTwitter or Pinterest.



This piece was written by Lisa Longley of Wine & Glue exclusively for Bonbon Break Media, LLC.