2 rip mangoes, peeled, pitted, flesh coarsely chopped
1 (750 ml) botthe brut Champagne
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Place 4 - 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.
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.
Slowly pour the Champagne mixture into the chilled flutes and serve immediately.
Serves 4 - 6
1 (750 ml) botthe brut Champagne
**********************
Place 4 - 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.
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.
Slowly pour the Champagne mixture into the chilled flutes and serve immediately.
Serves 4 - 6
