Cheers! This chic cocktail is perfect for any occasion and can be made with several variations.

I love, love, love mango. Pomegranate doesn’t hurt that much either. If for some weird reason you don’t like mango and/or pomegranate then use any frozen fruit you like and your fav juice.

Only three ingredients are needed for this recipe:

Throw or toss or place a cup of the frozen mangos into a blender or food processor. I just got a food processor recently and have been looking for any excuse to use it. A champagne cocktail seemed like a no-brainer.

Pour an equal amount of juice. That would be a cup if you weren’t paying attention.

Blitz the hell out of it. You want it as smooth as possible.

“As smoooooooth as eggs!” (If you can guess where I got that from I will be so impressed. If not, then I understand. I’m disappointed, but I understand. Hmph.)

Pour a little bit of the puree in a champagne flute. The more of the puree you add, the sweeter the cocktail will be. It will also be weaker. Your choice. 

Top off with the champagne.

(Side note: I used Rose champagne so the color is more pinkish brown than it would be with regular champagne.)

Happy Sipping!

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