1ripe mango, flesh cut into chunks4small basil leaves10 mlsugar syrup, plus extra to taste (see note)100 mlchilled prosecco10 mlmango liqueur (optional, see note)
In a small highball glass, muddle mango with basil and sugar syrup.
Slowly stir in prosecco. Add more sugar syrup or mango liqueur to taste and serve.
Note To make sugar syrup, combine an equal quantity of sugar and water in a saucepan and boil or simmer to dissolve. One cup each of sugar and water will make 1½ cups of syrup, and if sealed will keep indefinitely in the fridge. Bax uses Massenez mango liqueur.