Mango & Raspberry Mimosa

• Produce

  • 1 Mango, ripe pitted and cut into chunks
  • 1 Mango puree
  • 1 Raspberries, fresh

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 tbsp Granulated sugar

• Beer, Wine & Liquor

  • 1 Champagne

• Other

  • Chambord

Found on nospoonnecessary.com

Ingredients

• Champagne, chilled
• Chambord
• Fresh Raspberries
• Mango Puree (yield ¾ cups):
• 1 ripe Mango – peeled, pitted and cut into chunks
• 1-2 TBS Granulated Sugar
• 1 tsp Lemon Juice

Directions

• Make the Mango Puree: Place all ingredients in a blender or food processor and puree until smooth. Set aside in refrigerator until ready to use.
• For Each Mimosa: Pour 1 ½ ounces (3 tablespoons) mango puree into each champagne flute. Slowly pour in champagne, until ¾ full. Add in ¼- ½ ounce Chambord and top with raspberries. Serve.