1/2large fresh mangoskin removed and cut into chunks
Prosecco
Instructions
Heat coconut and simple syrup over low heat for 5-10 minutes to allow the coconut flavor to fully absorb. Strain the liquid into a separate container using a fine mesh sieve and reserve the now sweetened coconut to line the edge of your glass or champagne flute for garnish. Chill coconut syrup until ready to use.
Blend fresh mango and coconut syrup until smooth.
Divide between two glasses. Top with chilled Prosecco and serve immediately.