Time: 15 min.
Complexity: easily
Servings: 8

A step-by-step recipe for making a champagne and mango aperitif.

Ingredients:

• 250g frozen mango chunks, slightly defrosted
• 2 - 3 tablespoons of sugar
• 1/2 cup Moscato d'Asti white wine
• 1 bottle of chilled dry champagne
• 4-5 lavender flowers or rose petals

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mango, sugar, white wine, champagne, lavender

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Preparation:

Step 1
• Combine the mango and sugar in a blender and blend until smooth. Add the Moscato wine and stir briefly.
Step 2
• Innings: Fill a chilled champagne flute halfway with the mango-wine mixture. Add chilled champagne, filling the glass to the top, and stir gently. Sprinkle the cocktail with lavender petals.

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