Nothing says summer like this lush mango cocktail. Don’t forget to prep the mango syrup a day before serving!
- Serves1
- Prep time5 minutes, + chilling & 1 day macerating time
Ingredients
- 80ml chilled champagne
Mango syrup
- 1 cup (220g) caster sugar
- 2 mangoes, stoned, peeled, finely chopped
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Method
Step 1
To make the mango syrup, combine the sugar and mango in an airtight container and gently shake until well combined. Cover and place in the fridge for 1 day or until sugar completely dissolves.
Step 2
Strain the mango mixture through a fine sieve into a clean airtight container. Place in the fridge to chill.
Step 3
Pour the champagne or sparkling wine in a serving glass and top with 20ml mango syrup.
Recipe tip
COOK. STORE. SAVE.
Keep Millie’s homemade mango syrup in the fridge for up to 2 weeks. Use it to flavour cocktails, mocktails or desserts.
Ingredient tip: You can substitute champagne for any sparkling wine.
Millie Tang's make it mango cocktail
- Serves1
- Prep time5 minutes, + chilling & 1 day macerating time
Ingredients
- 80ml chilled champagne
Mango syrup
- 1 cup (220g) caster sugar
- 2 mangoes, stoned, peeled, finely chopped
Description
Nothing says summer like this lush mango cocktail. Don’t forget to prep the mango syrup a day before serving!
Method
Step 1
To make the mango syrup, combine the sugar and mango in an airtight container and gently shake until well combined. Cover and place in the fridge for 1 day or until sugar completely dissolves.
Step 2
Strain the mango mixture through a fine sieve into a clean airtight container. Place in the fridge to chill.
Step 3
Pour the champagne or sparkling wine in a serving glass and top with 20ml mango syrup.