CALYPSO® MANGO BELLINI
- 3 parts Calypso® Mangoes, puree
- 1 part simple syrup, (see tip)
- 1 part pineapple juice
- Calypso® mango, strawberry and mint garnish
- Combine the mango, simple syrup and pineapple in a cocktail shaker with ice cubes.
- Strain into chilled champagne flutes and top up with champagne.
- Garnish with a wedge of mango, strawberry and mint leaf.
Tip: Simple syrup is made by dissolving 2 parts caster sugar in 1 part of boiling water and allowing the liquid to cool and thicken.