- 1/2 pound frozen mango chunks, slightly defrosted
- 2 to 3 tablespoons sugar
- 1/2 cup Moscato
- 1 bottle chilled dry Champagne
- 4 to 5 lavender blossoms or rose petals
Combine the mango and sugar in blender and pulse to puree. Add the Moscato and blend briefly.
To serve: Fill a chilled champagne flute halfway with the mango-Moscato combination. Add chilled Champagne to fill and stir gently to blend. Sprinkle with chopped lavender blossoms.