AT A GLANCE
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)
||In a small highball glass, muddle mango with basil and sugar syrup.
||Slowly stir in prosecco. Add more sugar syrup or mango liqueur to taste and serve.
Note 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.