Madras Recipe

Time20m

Serves6

mango, desert pear & orange

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Ingredients

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1
Prepare desert pear
If using prickly/desert pears, wear gloves. Carefully remove the skin and scoop the flesh, discarding seeds or strain them out after blending. Measure 1/2 cup of seeded-free flesh.
2
Make the puree
In a blender combine chopped ripe mango (1 cup), prepared desert pear flesh (1/2 cup), agave nectar (2 tbs) and fresh lime juice (1 tbs). Blend on high until completely smooth, about 30–45 seconds. If the mixture is very pulpy, press through a fine-mesh sieve to remove any remaining solids and seeds. Yield should be roughly 1 to 1 1/4 cups of smooth puree. Chill in the refrigerator while you prepare the orange juice and sparkling wine.

3
Juice the oranges
Freshly squeeze enough oranges to yield 2 cups (480 ml) of orange juice. Strain through a fine sieve into a pitcher if you prefer a smooth, seed-free mimosa base. Taste the orange juice and, if it is very tart, add up to 1 additional teaspoon of agave to the juice or to the puree to balance sweetness.
4
Combine puree and orange juice
Stir the chilled mango–desert pear puree into the pitcher with the strained orange juice until homogeneous. Taste and adjust sweetness with up to 1 tsp more agave if needed. Keep the combined fruit-orange mixture chilled until ready to assemble.

5
Chill the wine
Ensure the sparkling wine (750 ml) is well chilled to 40–45°F (4–7°C). Chill bottles in the refrigerator for several hours or in an ice bucket for 20–30 minutes before serving.
6
Assemble per glass
For each flute (serving): pour about 140 ml (roughly 5 fl oz) of the chilled fruit–orange mixture into the glass, then gently top with 125 ml (roughly 4.2 fl oz) of chilled sparkling wine so the drink retains bubbles. Alternatively, for a slightly bubblier mimosa, reverse the order: half-fill with sparkling wine, then gently add the fruit mixture. Do not stir vigorously — a gentle swirl is enough to combine.

7
Garnish and serve
Garnish each glass with an orange wheel and a thin desert pear slice on the rim, and tuck a fresh mint sprig alongside. Serve immediately while sparkling wine is still effervescent. If making a pitcher, keep chilled and only add sparkling wine to the pitcher or individual glasses just before serving to preserve the bubbles.