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Instructions for MANGO BELLINI: Place first 3 ingredients in a food processor, and process until smooth. Strain mango puree, and discard pulp. Pour 1/4 cup mango puree into each of 4 champagne glasses. Add 1/2 cup champagne; slowly pour 1/2 teaspoon grenadine down inside of each glass (do not stir before serving). Yield: 4 servings. Per serving: 129 Calories; 0g Fat (2% calories from fat); 0g Protein; 11g Carbohydrate; 0mg Cholesterol; 2mg Sodium NOTES : Store syrup in refrigerator. Recipe by: Cooking Light, June 1995, page 114 Posted to MC-Recipe Digest V1 #397 by firstname.lastname@example.org on Jan 28, 1997.
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