Mango Mimosa | Just Eats

Instructions

Ingredients:

• 1 scoop Mango Sorbet per flute (store-bought or homemade)
• 4–5 oz Chilled Champagne (Brut/ Extra Brut recommended since sorbet is sweet)
• Edible flowers, a fresh mint sprig, or a thin slice of fresh mango (optional for garnish)

Method:

1. Place a champagne flute in the freezer for 10–15 minutes before serving to keep the sorbet from melting too quickly.
2. Place one large or two small scoops of mango sorbet into the bottom of the chilled flute.
3. Slowly pour the chilled champagne over the sorbet. The mixture will foam up as the bubbles react with the sorbet, so pour slowly.
4. Add an edible flower, a sprig of fresh mint, or a mango slice to the rim. Serve immediately with a stirrer so guests can mix the sorbet as it melts.