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Mango Mimosa
from the kitchen of Sharmagne Leland-St. John
Mango nectar, chilled
Prosecco, chilled
Caster sugar
Chill your champagne flutes in the freezer before filling.
Pour sugar onto a plate and touch the rim of the glass
into the sugar until coated.
Add equal amounts of nectar and prosecco to the glasses and serve.
Editor's Note:
This recipe contains alcohol. Please drink responsibly.
If you are pregnant avoid drinking alcohol.
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