Mangoes and Raspberries in Prosecco Syrup

Name: Mangoes and Raspberries in Prosecco Syrup
Prep time: 2 h 13 min
Cook time: 2 h 13 min
Total time: 2 h 13 min
Yield: 4
Cuisine: Global
Ingredients: 1 cinnamon stick; 118 milliliters heavy cream; 1 lemon, zested; 1 lemon, zested and juiced; 2 larges ripe mangoes, peeled, seeded and cut into 1/2-inch pieces or 1 (12-ounce) bag frozen mango, thawed; 2 Tbsps powdered sugar; 227 grams cups raspberries; 2 star anise; 118 milliliters sugar; 750 milliliters Prosecco

Mangoes and Raspberries in Prosecco Syrup might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 299 calories, 2g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 13 minutes. If you have prosecco, heavy cream, mangoes, and a few other ingredients on hand, you can make it.

Instructions

For the syrup: In a medium saucepan, bring the Prosecco, sugar, lemon juice, lemon zest, star anise, and cinnamon stick to a boil, stirring occasionally, over medium-high heat, until the sugar has dissolved. Reduce the heat and simmer for 35 minutes until the mixture has reduced by half.

Ingredients you will need

Cinnamon Stick

Lemon Juice

Lemon Zest

Star Anise

Prosecco

Sugar

Syrup

Equipment you will use

Sauce Pan

Add the mangoes and raspberries to the syrup and allow the mixture to cool for 1 1/2 hours. Using a slotted spoon, remove the fruit and spoon into serving bowls. Discard the cinnamon stick and star anise.

Ingredients you will need

Cinnamon Stick

Raspberries