Whatever the occasion, toast your guests with this fresh, fruity cocktail. Be sure to buy mangoes that have a pleasant, sweet aroma. For the bubbles, choose a not-too-sweet sparkling wine, such as a French cremant de Bourgogne or an Italian prosecco. For a nonalcoholic cocktail, mix with ginger ale or soda water.

Source: EatingWell Magazine, May/June 1994


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • Remove mango flesh from skin and pit (see Tip). Place flesh in a food processor or blender and puree. Add curacao, lime juice and sugar; pulse until blended. Pour about 2 tablespoons mango puree into each of 12 glasses, top with sparkling wine, garnish with a lime wedge and serve.



Make Ahead Tip: The mango puree will keep, covered, in the refrigerator for up to 8 hours.

Tip: To prepare a mango: Slice off one side, sliding the knife along the flat seed. Repeat on the other side. Make crisscross cuts through the flesh, up to but not through the skin. Press so the cut side pops outward, then slice off cubes.

Nutrition Facts

187 calories; protein 1g; carbohydrates 24.6g; dietary fiber 1.8g; sugars 20.8g; fat 0.4g; saturated fat 0.1g; vitamin a iu 1212.3IU; vitamin c 40.8mg; folate 49.4mcg; calcium 24mg; iron 0.5mg; magnesium 23.6mg; potassium 278.8mg; sodium 7.7mg.

1/2 fruit