This is a lovely, early summer alternative to the traditional (white peach) Bellini – and what better way to celebrate the summer solstice than with such a sunny cocktail?

This recipe really works best with a super-fragrant mango, such as the Alphonso from India (in season right now for a short time only!).

Peel, core and chop  2 small Alphonso mangoes. Puree in a blender to a smooth consistency (add a dash of water if too thick).

Spoon 1 tbs mango puree into the bottom of champagne flutes (4-6) and top with a bottle of Prosecco (or other sparkling white wine). 

Serves 4-6.