- 1/4 cup sugar
- 1 lime, cut into 6 wedges
- 2 cups Prosecco or sparkling wine, chilled
- 1 1/2 cups mango nectar, chilled
Place the sugar in a small shallow bowl. Rub the rims of 6 champagne flutes with the lime wedges. Dip each rim in the sugar to coat lightly. Pour 1/3 cup of Prosecco and 1/4 cup of mango nectar into each prepared champagne flute. Stir to blend and serve.
Recipe courtesy Giada De Laurentiis