Blend the mango in a blender until smooth. If you like, you can strain it through a sieve for a smoother texture.

In a champagne flute, pour about 2 tablespoons of mango puree.

Add a splash of orange juice, and if you’re using it, a splash of mango nectar.

Slowly fill the rest of the glass with chilled champagne or sparkling wine. The ratio should be about one part mango-orange mixture to three parts champagne.

If desired, add a few ice cubes to the glass.

Garnish with a small sprig of mint or a slice of mango on the rim of the glass.

Serve immediately and enjoy your tropical mimosa.