Place 6 champagne glasses in the freezer to chill.
Puree the mango flesh in a blender until smooth. Push the puree through a fine sieve and into a bowl; discard any fibers that collect in the sieve.
Place 3/4 cup of the strained puree in the freezer or over ice stirring occasionally until cold but not frozen. Cover and refrigerate any remaining puree for another use.
Transfer the 3/4 cup of mango puree to a pitcher. Slowly add the sparkling cider to the mango puree while whisking gently to blend.
Stir in the seltzer water. Pour the mixture into the chilled champagne glasses and serve immediately.
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This recipe has been added to the following public cookbooks:
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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