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:

• Chill the champagne flutes in the freezer for at least 30 minutes.
• Pour 2 oz of mango nectar into the bottom of each flute.
• Squeeze a lime wedge into each flute.
• Top off with the chilled prosecco, to within 1/2 inch of the top of the flutes.

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.

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:

• 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.

VIRGIN MANGO BELLINI

Steps:

• Sugar Syrup:.
• Combine the sugar and water in a small saucepan: stir well. Bring the mix to a boil over medium high heat, and cook 45 seconds or until the sugar dissolves. Remove from the heat and let cool. Store the syrup in the refrigerator.
• Yield: 2 cups.
• Place the mango, lime juice, and sugar syrup in food processor. Process until smooth. Strain the mango puree and discard pulp. Pour 1/4 cup of the mango puree into each of 4 fluted glasses. Add 1/2 cup ginger ale(or sprite); slowly pour 1/2 teaspoons grenadine down inside of each glass. Don't stir before serving! Enjoy!
• Makes 4 servings.