| 1 | Note - before buying the mangoes, sniff them: they should have a pleasant, sweet aroma. |
| 2 | For the bubbles, choose a not-too-sweet sparkling wine, such as a french cremant de bourgogne or an italian prosecco. |
| 3 | For a nonalcoholic cocktail, mix with ginger ale. |
| 4 | Hold a mango stem-end up and slice flesh away from the long flat stone in long, vertical sections. |
| 5 | Slice the flesh from the skin. |
| 6 | Repeat these steps with the remaining mangoes. |
| 7 | Cut 12 thin, uniform slices for garnish and set them aside. |
| 8 | Press the remaining mango slices through a strainer into a bowl. |
| 9 | (you should have 1 ?cups mango puree). |
| 10 | Stir in curacao, lime juice and sugar. |
| 11 | (the mango puree and garnish can be prepared up to 8 hours ahead and stored in spearate covered containers in the refrigerator). |
| 12 | Pour about 2 tbsp. mango puree into a glass, top with sparkling wine, garnish with a lime wedge and a mango slice and serve. |
| 13 | Entered by: diane pahl (1:2410/120) recipes |
