Threading a piece of thinly sliced mango on a cocktail skewer adds a touch of elegance to Mango Bellinis.
1 (16-oz.) bag frozen mango chunks, thawed
6 tablespoons powdered sugar
1 (750-milliliter) bottle Champagne or sparkling wine, chilled
Garnish: thinly sliced mango
How to Make It
Process mango, sugar, and 1/2 cup plus 2 Tbsp. water in a blender 30 seconds to 1 minute or until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a medium bowl; discard solids. Cover and chill until ready to serve (up to 4 hours).
Spoon 3 Tbsp. mango puree into each of 6 Champagne flutes. Fill with Champagne; gently stir. Garnish, if desired. Serve immediately.