1 cup fresh diced mango
3 tbsp fresh squeezed lime juice
1 bottle Prosecco
Put the mango into a blender with the lime juice. Blend until it is a smooth purée. If it is having trouble blending, add 2-4 tablespoons of the Prosecco or of water. Note that some blenders will never get rid of some of the bigger pieces. You can put a bowl under a colander with big holes and strain your purée through there to remove larger chunks. Chill the puree if you so desire.
Stir the mango puree. Measure about 2 tablespoons into each of 6 wine flutes. Carefully top each glass with Prosecco.
Proportions: One part mango puree to two parts Prosecco.
Serves 6