I love mangoes. I discovered how amazing the ripe fresh fruit could taste during an internship at the Palm Beach Post, when I lived with this couple who had a mango tree in their back yard. If I could resist devouring the fragrant, sweet and golden fruit plain, it wound up in some sort of mango smoothie.
So why didn’t I include a mango cocktail in my sparkling cocktail book The Bubbly Bar? Who knows. Especially since one of the best mangoes around is the Champagne Mango, a smooth and golden-skinned variety so called because its sweet flesh doesn’t get stringy like other mangoes. The Champagne Mango comes from the variety known as the Ataulfo, named after a grower in Chiapas, Mexico.
I’ve enjoyed some tasty mango drinks, including the Mango Ginger Fizz at the Sheraton Twenty/20 in Carlsbad. The National Mango Board‘s web site shares some fun-sounding drinks, like the Sweet Escape and Tropical Egg Nog from mixologist Tony Abou-Ganim. And here in the Bay area, where there are plenty of bars with great champagne and sparkling wine cocktails, I discovered Mr. Smith’s.
Every Thursday, bubbly is the thing at Mr. Smith’s in near the Tenderloin. The bar has an old-fashioned feel but boasts three levels including a VIP room with bottle service (really?) and a dance floor. They pour $4 glasses of sparkling wine like the Segura Viudas Aria Brut Cava and offer their sparkling cocktails for just $5 instead of $10. I considered ordering the Absolute Lush, a blend of fresh raspberries, Chambord black raspberry liqueur and cava, but settled on the very tasty Tropical Passion. They were kind enough to share the recipe.
3 oz mango puree
1 oz Peach Schnapps
3 oz brut sparkling wine, chilled
Add the mango puree and Peach Schnapps to a champagne flute. Top with the chilled sparkling wine. For contrast, garnish with a raspberry or strawberry.