| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 8 cocktails |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 8 cocktails |
Ingredients
- 1/2 pound frozen mango chunks, slightly defrosted
- 2 to 3 tablespoons sugar
- 1/2 cup Moscato
- 1 bottle chilled dry Champagne
- 4 to 5 lavender blossoms or rose petals
Instructions
- Combine the mango and sugar in blender and pulse to puree. Add the Moscato and blend briefly.
- To serve: Fill a chilled champagne flute halfway with the mango-Moscato combination. Add chilled Champagne to fill and stir gently to blend. Sprinkle with chopped lavender blossoms.
Reviews
The only thing I didnt do right was really pulse the heck out of the mango, it was a little too pulpy. On a budget I used “Sweet Pea” an apple wine with a hint of peach for the muscot, it was a little cheaper and just as good. I went with a low end champagne as well, with the friut it really didnt matter. Yummy Sara!!