Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Diced peeled mango, (1 medium) |
2½ tablespoon | Fresh lime juice |
6 tablespoons | Sugar Syrup (see recipe), chilled |
2 cups | Extra-dry champagne, chilled |
2 teaspoons | Grenadine syrup |
MANGO BELLINI
Instructions for MANGO BELLINI: Place first 3 ingredients in a food processor, and process until smooth. Strain mango puree, and discard pulp.
Pour ¼ cup mango puree into each of 4 champagne glasses. Add ½ cup champagne; slowly pour ½ teaspoon grenadine down inside of each glass (do not stir before serving). Yield: 4 servings.
Per serving: 129 Calories; 0g Fat (2% calories from fat); 0g Protein; 11g Carbohydrate; 0mg Cholesterol; 2mg Sodium NOTES : Store syrup in refrigerator.
Recipe by: Cooking Light, June 1995, page 114 Posted to MC-Recipe Digest V1 #397 by igor@... on Jan 28, 1997.