Special equipment: 4 chilled Champagne flutes
Put the mango and orange juice in a blender and blend until smooth. Strain, if desired, through a strainer into a bowl.
Put 2 tablespoons of the puree into each of 4 chilled Champagne flutes and slowly fill almost to the top with Prosecco. Gently pour a few tablespoons of pomegranate liqueur on top and serve immediately.
Recipe courtesy of Bobby Flay