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Raspberry And Mango Prosecco

Raspberry And Mango Prosecco

3 hours

2 pints raspberries

1 ripe mango

2-3 tablespoons sugar

1 bottle of Prosecco

Ā½ cup mango nectar

Zest of 1 orange

5-6 basil or mint leaves, torn into small pieces

Freshly ground black pepperĀ 


Rinse and drain the raspberries. Place in a medium size bowl and set aside. Peel and pit the mango then slice into pieces similar in size to the berries. Add to the bowl with the berries.

Stir the fruits together and add sugar to taste. Add 1 cup Prosecco, mango juice, orange zest, basil leaves and black pepper. Turn the mixture several times and refrigerate for 2-3 hours. Refrigerate the bottle of Prosecco. At serving time, stir the fruit mixture. Spoon some of the fruit mixture and juices into 8 Champagne glasses. Pour Prosecco over the fruit and serve.