- 5 mins
- 750ml Prosecco or sparkling wine
- 100ml mango puree
- 50ml fresh orange juice
- 1 ½ tsp Queen Vanilla Bean Paste
- 60ml grenadine
- Fresh raspberries
- Mint leaves, to serve
In a small jug, combine mango puree, orange juice and vanilla bean paste until well combined.
Place 10ml grenadine into six champagne flutes. Top with a vanilla mango mixture and finish with prosecco. Serve with mint leaves and fresh raspberries on skewers or swizzle sticks.