Saturday, February 16, 2008

Mango & Passionfruit Champagne

Ingredients (serves 12)
3 large mangoes (about 2.5 pounds)
1 1/2 cups passionfruit pulp (about 18 passionfruit)
7 1.5 pints bottles good-quality Champagne, chilled

Cut the cheeks from the mangoes close to the stone. Use a large metal spoon to scoop out the flesh, place in the bowl of a food processor and process until smooth.
Combine mango puree and passionfruit pulp in a bowl and stir until well combined. Pour into 4 ice cube trays and freeze for 6 hours or overnight until set.
To serve, place an ice cube in each serving glass and stand at room temperature for 5 minutes or until ice cube begins to melt. Pour over chilled Champagne. Serve immediately.

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