Prep: 5 minutes
Total: 20 minutes
¼ cup plus 2 tablespoons granulated sugar
2 sprigs fresh mint, plus more for garnish
2 mangoes, peeled, pitted, and roughly chopped
½ cup rosé
prosecco, to finish
1. Make the simple syrup: In a small saucepan, heat ¼ cup sugar and 2 sprigs mint with ¼ cup water over medium heat. Cook, stirring, until the sugar has dissolved. Remove from the heat and allow to infuse for 10 minutes, then strain, discarding the mint. Cool the simple syrup completely before using.
2. Make the mango purée: Place the remaining 2 tablespoons sugar and the mangoes in a blender and purée until smooth.
3. Make the cocktail: In a cocktail shaker, stir 2 tablespoons of the simple syrup with ¼ cup of the mango purée and the rosé. Pour between 2 Collins glasses filled with ice and top with the Prosecco. Garnish each spritzer with a mint sprig.