| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverages |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Diced peeled mango, (1 medium) |
| 2 1/2 |
tb |
Fresh lime juice |
| 6 |
tb |
Sugar Syrup (see recipe), chilled |
| 2 |
c |
Extra-dry champagne, chilled |
| 2 |
ts |
Grenadine syrup |
INSTRUCTIONS
MANGO BELLINI
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.
A Message from our Provider:
“If you want to be a leader, you must serve.”