1 large ripe mango (about 1 pound), peeled, pitted, flesh coarsely chopped
1 large ripe mango (about 1 pound), peeled, pitted, flesh coarsely chopped
One 750-ml bottle sparkling apple cider, chilled
3/4 cup seltzer water, chilled
The mango puree can be made 1 day ahead, covered and refrigerated.
Place 6 champagne glasses in the freezer to chill.
In a blender, puree the mango flesh until smooth. Push the puree through a fine sieve and into a bowl; discard any fibers that collect in the sieve.
Place 3/4 cup of the strained puree in the freezer or set the bowl of puree over ice, stirring occasionally, until cold but not frozen. Cover and refrigerate any remaining puree for another use.
Transfer the 3/4 cup of the mango puree to a pitcher. Slowly add the sparkling cider to the mango puree while whisking gently to blend. Stir in the seltzer water.
Pour the mixture into the chilled champagne glasses and serve immediately.