Summary

Ingredients

• 0.5 ½ pineapple, finely chopped
• 1 large mango (s), fresh, finely chopped
• 400 ml pineapple juice
• 2 liters juice (mango juice), alternatively orange juice
• 0.5 liter ½ egg liqueur
• 1 bottle sparkling wine (0.7 l)

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Instructions

1. Peel the pineapple and mango. Cut the mango from the stone. Cut the pulp into small pieces. Place in a large container with the juice and egg liqueur and refrigerate. Fill up with sparkling wine just before serving.
2. Tips: If you want, you can take pineapple out of the can and replace the mango juice with orange juice.
3. The punch can also be prepared the day before. To do this, place the pulp in egg liqueur and pour as much champagne over it until the fruits are covered. Then add the remaining well-chilled ingredients shortly before serving.
4. Place thin mango strips on punch bowl and glasses for decoration.