Method

1. Place 6 champagne glasses in the freezer to chill.

2. Puree the mango flesh in a blender until smooth.

3. Push the puree through a fine sieve and into a bowl; discard any fibres that collect in the sieve.

4. Place 3/4 cup of the strained puree in the freezer or in a bowl set over ice, stirring occasionally, until cold but not frozen.

5. Cover and refrigerate any remaining puree for another use.

6. Transfer the 3/4 cup of mango puree to a pitcher.

7. Slowly add the champagne to the mango puree while mixing gently with a rubber spatula to blend.

8. Pour the mixture into the chilled champagne glasses and serve immediately.