- 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.
Recipe courtesy Ingrid Hoffmann, 2008