Mango Champagne Aperitif

5 ingredients
5 steps

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. 1
    Combine the mango and sugar in blender and pulse to puree.
  2. 2
    Add the Moscato and blend briefly.
  3. 3
    To serve: Fill a chilled champagne flute halfway with the mango-Moscato combination.
  4. 4
    Add chilled Champagne to fill and stir gently to blend.
  5. 5
    Sprinkle with chopped lavender blossoms.

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