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Written by US Army Cookbook of ’76
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Thursday, 09 April 2009 |
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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.
Directions:
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.
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