This recipe, sent by Marcie Collins, is from the US Army Cookbook of ’76. Ingredients: - 6 ripe mangos. - 1 – 10&1/2 oz package frozen raspberries. - 1 bottle ice cold champagne.
Chill champagne glasses. Peel and slice mangos and chill. Partially thaw raspberries. Place slices of mangoes topped with whole raspberries in bottom of a champagne glass and fill with champagne. Serve immediately.