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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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