Mango Bellini

• 1 mango, peeled, flesh removed and chopped
• 1 (750-ml) cold bottle sparkling wine (recommended: Freixenet Cava Brut)

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

mango, sparkling wine

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/mango-bellini-recipe.html (may not work)