Name: Mango and basil Bellini
Yield: 1
Ingredients: 1 ripe mango, flesh cut into chunks; 4 small basil leaves; 10 ml sugar syrup, plus extra to taste (see note); 100 ml chilled prosecco; 10 ml mango liqueur (optional, see note)

Ingredients

1 ripe mango, flesh cut into chunks

4 small basil leaves

10 ml sugar syrup, plus extra to taste (see note)

100 ml chilled prosecco

10 ml mango liqueur (optional, see note)

Method

Main

1.In a small highball glass, muddle mango with basil and sugar syrup.

2.Slowly stir in prosecco. Add more sugar syrup or mango liqueur to taste and serve.

To make sugar syrup, combine an equal quantity of sugar and water in a saucepan and boil or simmer to dissolve. One cup each of sugar and water will make 1½ cups of syrup, and if sealed will keep indefinitely in the fridge. Bax uses Massenez mango liqueur.
Notes

Matthew Bax

Styling by Emma Knowles