Mango Bellini

Ingredient:

1 cup diced peeled mango — (1 medium)
2 1/2 tablespoons fresh lime juice
6 tablespoons Sugar Syrup — (see recipe), — chilled
2 cups extra-dry champagne — chilled
2 teaspoons grenadine syrup

Preparation Method:

Place first 3 ingredients in a food processor, and process until smooth. Strain mango puree, and discard pulp. Pour
1/4 cup mango puree into each of 4 champagne glasses. Add 1/2 cup champagne; slowly pour 1/2 teaspoon grenadine down inside of each glass (do not stir before serving). Yield: 4 servings.

NOTES : Store syrup in refrigerator.

Per serving:

129 Calories; 0g Fat (2% calories from fat); 0g Protein; 11g
Carbohydrate; 0mg Cholesterol; 2mg Sodium

By igor on Jan 28, 1997.
By owner-mc-recipe
Recipe by: Cooking Light, June 1995, page 114
from the files ofckpenner77