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).
For sugar syrup, bring 1/2 cup sugar and 1 cup water to a simmer, stirring until sugar dissolves. Cool before using. Store extra in fridge.
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 email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.6mg||0 %|
|Potassium 73.3mg||2 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 8.4g|
|Protein 0.2g||0 %|
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Calories per serving: 35
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