- 1 ripe pineapple
- 1 x 1 litre tub mango sorbet
- 1 bottle Champagne or sparkling wine
Using a sharp knife, carefully cut off the top and bottom of the pineapple and slice away the outer skin.
Cut the flesh into wafer-thin slices and use to line the inside of 8 Martini glasses. Spoon a generous scoop of mango sorbet into each glass.
Top up with Champagne – a lovely foam will form – and serve immediately.