Champagne® Mango Bellini

Ingredients:

  • 1 ripe champagne® mango, peeled and seeded
  • 1 cup soda water
  • 2 tbs sugar
  • 2 cups champagne
  • 4 mint sprigs to garnish (optional)

Instructions:

Place mango pulp and sugar in a blender and puree until the sugar melts. Next, pour in the soda water and pulse once to mix ingredients together. Divide the mango mixture between four champagne flutes and then top off with champagne. Use a mint sprig to garnish.

This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys traveling and spending time with close friends and family.

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