- 1/2 pound frozen mango chunks, slightly defrosted
- 2-3 tablespoons sugar or honey
- 1/2 cup Moscato Castello del Poggio
- 1 bottle of Zonin Prosecco
Combine mango and sugar in a blender and mix until it is puree. Add the 1/2 cup Moscato and blend again briefly. Fill a chilled champagne flute halfway with the mango-Moscato mixture. Fill the rest with chilled prosecco and stir gently to blend.
Yields 8 servings.