Champagne

• 3 large mangoes (about 1.2kg)
• 1 1/2 cups passionfruit pulp
• 5.25 liters good-quality Champagne, chilled

Cut the cheeks from the mangoes close to the stone. Use a large metal spoon to scoop out the flesh, place in the bowl of a food processor and process until smooth. Combine mango puree and passionfruit pulp in a bowl and stir until well combined. Pour into 4 ice cube trays and freeze for 6 hours or overnight until set. To serve, place an ice cube in each serving glass and stand at room temperature for 5 minutes or until ice cube begins to melt. Pour over chilled Champagne. Serve immediately.