In March I went to Maine to visit a friend and get away for the weekend (ie. I went with no children or husband. It. Was. Great!). While I was there I was introduced to champagne mangos, the Portland Whole Foods had them on sale 5/$5. And there began my love affair with this fruit. I like mangos but the champagne mangos have an effervescent quality to them that is simply wonderful. The ‘meat’ is delicate and sweet almost a melt in your mouth sort-of texture, especially when they are perfectly ripe. I could eat them all day. Since March I have ben stalking them, I pick them up when I find them, our local Whole Foods has them quite frequently and if I happen to find them on sale I have been spotted doing a little dance of joy. I buy a few for eating within the next couple of days and then buy a few that need more time to fully ripen so I can savor each fruit.
So, you may ask, why are the mangos drunk? Well, we have a brunch birthday party today for our littlest Little and we had mimosas. I have left over Cava from the mimosas and what better use for that them to pour some over some fruit. So I am currently, as I type, enjoying champagne mangos in champagne (or Spain’s version of champagne). YUM!
I’ll walk you through what I did, not that any one needs directions on this but just in case.
2 mangos, peeled and cut
1 large handful of strawberries (about 3/4 lb, I have long fingers) hulled and quartered
unused Cava, Champagne, Prosecco or another sparkling wine, regular wine can be used too but the bubbles are a nice touch
Stay tuned for a post on the birthday festivities!