| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverages | 4 | Servings | ||
INGREDIENTS
| 1 | c | Diced peeled mango, 1 |
| medium | ||
| 2 1/2 | T | Fresh lime juice |
| 6 | T | Sugar Syrup, see recipe |
| chilled | ||
| 2 | c | Extra-dry champagne, chilled |
| 2 | t | Grenadine syrup |
INSTRUCTIONS
Instructions for MANGO BELLINI: 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. Per serving: 129 Calories; 0g Fat (2% calories from fat); 0g Protein; 11g Carbohydrate; 0mg Cholesterol; 2mg Sodium NOTES : Store syrup in refrigerator. Recipe by: Cooking Light, June 1995, page 114 Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.
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