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Aussie Summer Mango Spritz

Embrace the shades and scents of summer with this refreshing spritz. - by Rebecca Lowrey Boyd
  • 08 Nov 2019
Aussie Summer Mango Spritz
Prep: 15 Minutes - Cook: 8 Minutes - Serves 10
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Embrace the shades and scents of summer with this refreshing spritz.

Ingredients

2 mangoes

4 cups ice

500ml Aperol, chilled

750ml bottle Prosecco, chilled

750ml soda water, chilled

Mango syrup

2 mangoes

1 cup white sugar

1 cup water

Method

  1. For the syrup, peel and roughly chop mango flesh. Place into a blender or processor and blend until smooth. Transfer to a saucepan. Add sugar and water. Stir over medium heat until sugar dissolves. Bring to the boil, boil gently for 3 minutes. Strain through a fine sieve into a jug. Set aside to cool. Pour into a sterilised bottle. Refrigerate until ready to serve. 

  2. Peel and dice the flesh from mangoes. Divide ice among 10 glasses. Spoon 2 tablespoons of mango syrup into each glass. Top each with 50ml Aperol and 75ml Prosecco. Top with diced mango then soda. 

COOK'S TIP

The mango syrup will keep in a sterilised jar in the fridge for up to 3 weeks or freeze in ice cube tray. Frozen cubes are delicious in a summer punch or in a glass topped-up with sparkling apple juice, soda, Champagne or ginger beer. 

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Rebecca Lowrey Boyd
Rebecca is the Digital Managing Editor of Better Homes and Gardens.

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