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1 mango, peeled, flesh removed and chopped
1 (750-ml) cold bottle sparkling wine (recommended: Freixenet Cava Brut) Put the cut mango in a blender and puree until smooth adding 1 tablespoon cava to help blend. Spoon 1 tablespoon of the mango puree in the bottom of 4 Champagne flutes. Pour in the Cava to fill the glass and serve.
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