|Gloriously coloured flesh|
Now, a Bellini is usually white peach puree and prosecco, and this version very simply uses fresh mango puree and champagne.
Straining the puree is an important step because the mangoes are so fibrous, so even though my natural inclination is towards laziness I did go to that bit of effort.
Unfortunately I then tried to cut a corner and make the Bellini straight into the glass.
Which makes a heck of a mess and even when the bubbles subside leaves a messy froth of mango pulp around the rim.
So for the second round I followed the recipe properly and mixed it in a jug before pouring it into the glass. But whether messy or tidy, it was absolutely delicious. The dry champagne cuts through the sweetness of the mango, letting the fragrance show through. Just lovely.