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Recipe courtesy of Nicole Aloni

Mango Champagne Aperitif

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

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

Directions

  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.
Show: Sara's Secrets
Episode: Terrace Lunch

Categories:

American Fruit Mango Sugar Wine Recipes Pureeing Recipes

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1 Review
Add Your Review

Janice S.

The only thing I didnt do right was really pulse the heck out of the mango, it was a little too pulpy. On a budget I used "Sweet Pea" an apple wine with a hint of peach for the muscot, it was a little cheaper and just as good. I went with a low end champagne as well, with the friut it really didnt matter. Yummy Sara!!

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