- 1 (12-ounce) can mango nectar
- 2 star anise
- 1 cinnamon stick
- 2 whole cloves
- 12 black peppercorns
- 1/2 teaspoon red pepper flakes
- 1 bottle Champagne or sparkling wine
Bring the nectar to a boil in a small saucepan over high heat. Reduce the heat to medium and cook for 2 minutes. Turn off the heat and add all of the spices. Let the mixture cool, then strain and refrigerate.
Spoon 2 tablespoons of the spicy mango mixture into a Champagne flute and top with chilled Champagne.