4 cups ice
500ml Aperol, chilled
750ml bottle Prosecco, chilled
750ml soda water, chilled
1 cup white sugar
1 cup water
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.
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.
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.