Recipe courtesy of Nicole Aloni

Mango Champagne Aperitif

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 8 cocktails
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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


  1. Combine the mango and sugar in blender and pulse to puree. Add the Moscato and blend briefly.
  2. 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.