Saturday, June 15, 2013

Mango Mimosas

I want to talk about brunch.

More importantly, I'd like to talk about brunch BEVERAGES.

There are two reasons people like you and I go to brunch. First, because you are hungover after a night out with friends and need to rehash that evening over a big pile of pancakes. Or second, because you are pretending to be hip and trendy but really you just need an excuse to drink before noon.

Perhaps the most classic brunch drink is the mimosa. Orange juice and champagne. It's a timeless drink, the perfect accompaniment to eggs and bacon and french toast.

With mangoes fresh and in season, I thought it'd be a super idea to give the mimosa a makeover. That is how these Mango Mimosas were born.

These mimosas are just divine because they begin with a rich and sweet mango puree.

Tart and bubbly champagne means it's party time.

A twist of lime is the final touch and makes these a fresh, summertime treat.

Call up your friends. Make a frittata. Perhaps some cinnamon buns. Have some good laughs. And enjoy these fantastic mimosas!

Here's what you need for Mango Mimosas (Print Recipe!)

4 very ripe mangos, skinned and pitted
1/4 cup water
1 bottle champagne, chilled
1 lime, cut into wedges

Here's what you do

Dice the mangoes and add to a food processor or blender along with the water. Blend until smooth, about 5 pulses for 15 seconds each.

Strain the mixture and discard any solids, pressing down firmly to ensure you collect all the juice.

Fill 6 flutes three quarters of the way with champagne. Top with mango puree. If the mango puree separates, stir vigorously until combined. Squeeze a small twist of lime into each glass. Enjoy immediately.

Oh no...someone has too much champagnez...

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