- Level: Easy
- Total: 2 hr 10 min (includes freezing time)
- Active: 20 min
- Yield: 4 o 6 servings
Ingredients
1/4 cup sugar
1 tablespoon lemon juice
5 ripe mangoes, pitted and peeled
1 750 milliliter bottle prosecco
Directions
Special equipment:
ice cube trays- Put the sugar, lemon juice and mangos in a blender and blend until liquified and smooth. The mixture should be pourable; if it is too thick, blend in water 1 tablespoon at a time. Pour the mango juice into ice cube trays and freeze until solid, about 2 hours.
- To serve, place 2 to 3 ice cubes in the bottom of a champagne flute and fill with prosecco.
