Saturday, December 30, 2006



1 part champagne
1 part mango juice
1 splash of lime or lemon juice

Choose a beautiful glass and fill it half full of mango juice. Slowly add champagne until glass is almost brimming. Squirt a little lime juice (lemon if you prefer) or add a wedge to the side of the glass.

Cooks Notes:

I like to use Odwalla’s Mango Tango. It has a lovely thick consistency that is not thinned out too much by the champagne.

Also, if you serve too many mangosas you might need to break out the party hats or get a few extra lampshades for people to wear. Consume with caution. It is a good idea to avoid talking to a realtor after consuming mangosas or you might find yourself in ownership of a very strange house.

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