Ingredients (serves 10 | makes 10 )

• 2 Mangoes
• 4 cups cups ice
• 500 ml Aperol, chilled
• 750ml bottle Prosecco, chilled
• 750ml soda water, chilled
• Mango syrup
• 2 Mangoes
• 1 cup cup white sugar
• 1 cup cup water

Method

1. For the syrup, peel and roughly chop mango flesh. Place into a blender or processor and blend until smooth. Transfer to a saucepan. Add sugar and water. Stir over medium heat until sugar dissolves. Bring to the boil, boil gently 3 minutes. Strain through a fine sieve into a jug. Set aside to cool. Pour into a sterilized bottle. Refrigerate until ready to serve.
2. Peel and dice the flesh from mangoes. Divide ice among 10 glasses. Spoon 2 tablespoons mango syrup into each glass. Top each with 50ml Aperol and 75ml Prosecco. Top with diced mango then soda.
3. Tip: The mango syrup will keep in a sterilized jar in the fridge for up to 3 weeks or freeze in ice cube tray. Frozen cubes delicious in a summer punch or in glass topped up with sparkling apple juice, soda, champagne or ginger beer.