MANGO MINT SPARKLERS


Breakfast often comes later when you're on vacation, so we figure
it's okay to indulge in this refreshing Mimosa alternative.
It's important to use pure mango nectar here (though it may not be labeled "pure");
nectar mixed with other fruit juices or high-fructose corn syrup makes the drink too sweet.

1/4 cup packed fresh mint leaves
1 tablespoon fresh lime juice
3 cups (24 fl oz) pure mango nectar, chilled
1 (750-ml) bottle Moscato d'Asti sparkling wine or sparkling water, chilled
Garnish: cucumber spears and fresh mint leaves Crush mint leaves with lime juice in a bowl with a pestle or wooden spoon
until bruised and beginning to break up.
Stir in mango nectar, then chill, covered, at least 1 hour.
Pour mango mixture through a sieve into a large glass measure, discarding solids,
then pour about 1/2 cup mango mixture into each of 6 (10-ounce) glasses and top off
with Moscato d'Asti (or sparkling water).

Cooks' note:
Mango mixture can be chilled, covered, up to 1 day.

Serves 6.

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