photo by FrenchBunny
- Ready In:
- 750 ml prosecco, chilled
- 12 ounces mango nectar
- 6 lime wedges
- Chill the champagne flutes in the freezer for at least 30 minutes.
- Pour 2 oz of mango nectar into the bottom of each flute.
- Squeeze a lime wedge into each flute.
- Top off with the chilled prosecco, to within 1/2 inch of the top of the flutes.
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please don't salt the food until you've tried it!