PREPARATION:

1. Place 4 to 6 Champagne flutes in the freezer to chill. Place the mango flesh in a blender and puree until smooth. Strain the mango puree through a fine sieve and into a bowl.
2. Freeze the strained puree in the freezer or over ice until it is cold. Place the mango puree in a glass pitcher. Add the Champagne and gently whisk to blend.
3. Slowly pour the Champagne mixture into the chilled flutes and serve immediately.