Perfect Melbourne Cup drink: Mango and passionfruit champagne cocktail
<p>It's time to giddy up on over into celebration mode ladies and gentleman because it's Melbourne Cup time again. From ladies' lunches to afternoon drinks trackside, we have the perfect drink for this gorgeous weather come race day.</p><p><strong>Serves:</strong> 12<br><strong>Preparation time:</strong> 10 minutes</p><p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p><ul><li>3 large mangoes</li><li>18 passionfruits</li><li>7 bottles of good-quality champagne</li><li>Mint to garnish</li><li>A few ice-cube trays</li></ul><p><span style="text-decoration: underline;"><strong>Method:</strong></span></p><p>1. Cut the cheeks from the mangoes close to the stone. Use a large metal spoon to scoop out the flesh, place in the bowl of a food processor and process until smooth.</p><p>2. Combine mango puree and passionfruit pulp in a bowl and stir until well combined.</p><p>3. Pour into four ice cube trays and freeze for six hours or overnight until set. </p><p>4. To serve, place a fruit ice cube in each champagne glass and stand at room temperature for five minutes or until ice cube begins to melt. Pour over chilled champagne. Add a couple of leaves of mint out the top of the glass. Serve immediately.</p>
