Mango Bellini

Serves 4 to 6

Ingredients

Two ripe mangoes, peeled, pitted, flesh coarsely chopped
One 750-ml bottle brut Champagne

Method

Place 4 to 6 Champagne flutes in the freezer to chill. Place the mango flesh in a blender and puree until smooth. Strain the mango puree through a fine sieve and into a bowl.

Freeze the strained puree in the freezer or over ice until it is cold. Place the mango puree in a glass pitcher. Add the Champagne and gently whisk to blend.

Slowly pour the Champagne mixture into the chilled flutes and serve immediately.