Ingredients Jump to Instructions ↓

  1. Two ripe mangoes, peeled, pitted, flesh coarsely chopped

  2. One 750-ml bottle brut Champagne

Instructions Jump to Ingredients ↑

  1. Place 4 to 6 Champagne flutes in the freezer to chill. Place the mango flesh in a blender and puree until smooth. Strain the mango puree through a fine sieve and into a bowl.

  2. Freeze the strained puree in the freezer or over ice until it is cold. Place the mango puree in a glass pitcher. Add the Champagne and gently whisk to blend.

  3. Slowly pour the Champagne mixture into the chilled flutes and serve immediately.


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