Place chopped mango, mint and water into a blender and blend until well pureed. Add more water, as needed, to create a thin juicy consistency.

Pour mango puree into juice glasses, filling each about 1/3 full. Pour champagne on top and stir. Serve with stirs or little spoons, and stir occasionally as the mango puree separates to the bottom.

*Honey mangos are ideal for this recipe to create the least amount of pulp.

Recipe from Jeanine Donofrio of Love and Lemons