Recipe - Mango Bellini

MANGO BELLINI
1 cup Diced peeled mango, (1
medium)
2 One half tablespoon Fresh lime juice
6 tablespoon Sugar Syrup (see recipe),
chilled
2 cup Extradry champagne, chilled
2 teaspoon Grenadine syrup

Instructions for MANGO BELLINI: Place first 3 ingredients in a food
processor, and process until smooth. Strain mango puree, and discard pulp.
Pour One fourth cup mango puree into each of 4 champagne glasses. Add One half cup
champagne; slowly pour One half 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 MCRecipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.