Pineapple-Mango Mimosa



Make your next brunch extra festive with this bright, cheery Pineapple-Mango Mimosa. It’s great made with Cava, a Spanish sparkling wine, but your favorite bubbly will do!

A white tray has two glasses of cava mimosa with an orange flower an d green pineapple leaf decorating each one. A stir stick and a third flower is on the tray.

A mimosa is a combination of juice and sparkling wine. Orange juice and Champagne are the classic mix – dating back to the early 20th century – but any combination of fruit juice, fruit purée, or nectar can be combined with a sparkling alcohol (or even sparkling nonalcoholic beverage) for a mimosa recipe.

For today’s sweet-tart, tropical twist, we’re using pineapple and mango with a brut Cava.


While any sparkling wine would technically be an acceptable choice for a mimosa, I find that certain types of sparkling beverages are better for some juices than others.

For the sweet-tart combination of pineapple and mango, I’m sticking with the Spanish sparkling wine called Cava.

Cava is often confused with Prosecco, from Italy, since they are both sparkling wines often found intermingled in the wine area of your liquor store. Spanish Cava, however, is made in the same traditional way that Champagne is produced, and also has a smaller bubble due to the way it is fermented.

So, if you don’t want big, aggressive bubbles in your drink, Cava is a good pick for you. Cava is slightly acidic with citrus and green apple notes. It comes in several styles:

  • Brut Nature: no to very little residual sugar
  • Brut: dry/not very sweet, most common on liquor store shelves, what I use in this recipe
  • Semi Seco: very sweet with the most residual sugar

A white tray has pineapple and mango juice, a champagne glass, and bottle of sparkling wine. A whole pineapple is behind the tray.


Mango juice can often be found in the refrigerated juice section at your local grocery store. If juice is not available, check the international section or health food section for bottles of mango nectar.

Keep in mind that nectar will be thicker and sweeter, so you’ll need to taste a little to see how much mango-to-pineapple juice ratio will work for your preference. Pineapple juice is widely available in most supermarket juice aisles, and also large market chain liquor stores.


Almost every brunch service with mimosas on the menu serves them up in a flute glass—but you don’t have to! If you’re casually entertaining with friends and family, stemless wine glasses are a good choice or even a regular wine glass. If flutes aren’t in your home bar, don’t sweat it!

Two glasses of the best Pineapple-Mango Mimosa are on a marble counter. An orange flower and green pineapple leaf are inside each glass.


After one too many times of pouring sparkling wine into juice and having it bubble and overflow my glass, I almost always pour the wine first, and then the juice. You can always taste and adjust the flavor a bit as you go (as long as you’re pouring your own drink!).


No booze? No problem! This mimosa can easily be made nonalcoholic in a few ways. A good quality club soda like Q Club would thin out the juice while giving the drink a pleasant effervescence.

For more complexity, nonalcoholic sparkling wines will also give you bubbles as well as more fruity notes in the glass. If you find your nonalcoholic wine is on the sweeter side, add in a splash of club soda into the mix as well.

Overhead view of the bright orange Pineapple-Mango Mimosa. A flower and a pineapple leaf are inside the glass.


A pineapple leaf is a beautiful contrast to the bright, bold colors of this mimosa, and it doubles as a drink stirrer too! If your glass accommodates it, edible flower garnishes are also a beautiful presentation and add more punches of color in your drink.

If you don’t have either of those garnishes around the house, mint sprigs will give you a similar contrast and add a little extra aroma to your glass.


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Pineapple-Mango Mimosa Recipe

  • Prep time: 2 minutes
  • Yield: 1 drink

If you like your mimosa on the sweeter side, decrease the pineapple juice to one ounce and combine equal parts pineapple juice and mango nectar.


  • 1 1/2 ounces pineapple juice
  • 1/2 ounce mango juice or nectar
  • 3 ounces brut Cava sparkling wine (substitute Prosecco or another sparkling wine if Cava is not available near you)


1 Make the mimosa: In a wine glass, combine the pineapple juice and mango juice (or nectar). Then add the Cava. Stir to combine.

2 Enjoy: Garnish with a pineapple leaf and enjoy!

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Elana Lepkowski

Elana Lepkowski is a professional photographer, writer, and recipe developer with almost 20 years in the food industry. She began documenting her cocktails in 2011 after mixing drinks in her home bar for years, and her website Stir and Strain is now a widely recognized resource for cocktail enthusiasts. Elana has contributed to Serious Eats, Dinner Party Download, Imbibe, and numerous other publications. When she’s not concocting new syrups at home, you can probably find her at Disneyland.

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