Recipe: Mango and peach cocktails
- 1/2 cup white sugar
- 1/2 cup mint leaves
- 4 mangoes peeled, flesh diced
- 4 free-stone peaches, sliced
- 500ml pink champagne, chilled
- Process sugar and mint in a food processor until well combined. Transfer to a bowl.
- Divide mangoes and peaches between chilled glasses. Sprinkle with mint sugar. Drizzle with champagne so fruit is covered. Serve immediately.
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: USA (General)