Mycene Mimosas

By Liz Vasquez

2 small ripe yellow mangos

30 mg alcohol-based CBD tincture

1 750 ml bottle prosecco

Peel the skin and remove the pit from one of the mangos. Repeat with the other but save some of the fruit for garnish by using a vegetable peeler to create thin ribbons. Puree the remainder. Add a little lemon water or a splash of lemonade if needed.

Fill a tall wine glass or champagne glasses with 2 parts sparkling and 1 part puree and tincture. Garnish with mango. Makes 3 to 5 servings depending on glassware.



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