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Ingredients
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Fruit Puree
Mimosa Base
Garnish
Method
Prepare the Fruit Puree
- 1
Make Lychee Puree
If using fresh lychee, peel and remove the seed. Place the lychee fruit in a blender and blend until smooth. If using canned lychee, drain and blend the fruit with a little syrup until smooth.
- 2
Make Mango Puree
Peel and dice the mango, then add the mango pieces to the blender. Blend until smooth and creamy.
- 3
Combine Purees
In a bowl, mix the lychee and mango purees together until well combined.
Assemble the Mimosa
- 4
Prepare Glasses
Take 4 champagne flutes and set them aside.
- 5
Add Puree
Divide the fruit puree equally among the champagne flutes, filling each glass about one-third full.
- 6
Add Orange Juice
Pour orange juice over the fruit puree in each glass, filling them to about two-thirds full.
- 7
Top with Bubbles
Gently pour the champagne or sparkling wine into each glass until filled to the rim. Be careful not to overflow.
Garnish the Drink
- 8
Add Mint and Fruit Garnish
Garnish each glass with a few fresh mint leaves, a lychee fruit, and a slice of mango on the rim.
