Here is the recipe Sally made.
Makes one pitcher about 5 servings
1 bottle extra dry Prosecco (750 ml), chilled
1. Half the mango and remove the pulp. Using a blender, food processor or immersion blender, puree the mango pulp with the mango nectar. Put the mango puree into a large pitcher.
2. Add the B&B and lime juice. Stir to blend. Pour the prosecco into the pitcher. gently stir and serve bellinis in champagne flutes.
Recipe ©Sally James Mathis