Frozen Mango Bellini Food

MANGO BELLINI

Steps:

• Add 2 tablespoons mango nectar to each of 6 champagne flutes. Top with champagne; gently stir to combine.

MANGO BELLINI

Steps:

• Put the cut mango in a blender and puree until smooth adding 1 tablespoon cava to help blend.
• Spoon 1 tablespoon of the mango puree in the bottom of 4 Champagne flutes. Pour in the Cava to fill the glass and serve.

MANGO BELLINI

Steps:

• Add the sparkling wine and mango nectar to a chilled champagne flute. Stir and garnish with sliced mango.

MANGO BELLINI

Steps:

• 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.

MILESTONE'S BELLINI

Steps:

• Place peach crystals into 7 Up.
• Stir and place in freezer (I use Ziploc bags or Tupperware).
• When partially frozen or fully frozen, place in blender along with rum and champagne.
• Blend until smooth consistency.
• Pour into glass and top with Sangria when ready to drink.

MANGO BELLINI

Steps:

• Peel and chop the mango and put it into a blender with 100ml champagne. Blend to a smooth purée, then divide between two champagne flutes.
• Top with more chilled champagne, pouring it slowly to avoid overflowing, then serve.