Bellini Tropicale

• 1 ounce mango puree
• 1 ounce pineapple juice, chilled
• 12 ounce peach liqueur
• 4 ounces chilled champagne

1. Combine the mango puree, pineapple juice, and peach liqueur in a cocktail shaker filled with ice.
2. Shake vigorously; add the champagne and stir.
3. Strain into a chilled champagne flute.
4. Garnish with a pineapple wedge or pineapple leaf.

mango puree, pineapple juice, liqueur, champagne

Taken from www.food.com/recipe/bellini-tropicale-373706 (may not work)