Ingredients:
1 lemon, juiced
110g sugar
1 mango, peeled and stoned
1 bottle champagne
thin slivers of mango and orange to garnish
Method:
Tip the lemon juice and sugar into two separate saucers then tip the rims of the champagne flutes first into the lemon and then into the sugar for a frosted effect.
Purée the mango in a blender. Divide the purée amongst the glasses and top-up with champagne. (1/3 mango to 2/3 champagne. Garnish with a slice of orange and a sliver of mango.
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