<http://schema.org/recipeInstructions>
" Place 4 to 6 Champagne flutes in the freezer to chill.  Place chopped mango in a blender and puree until smooth. Strain the mango puree through a fine sieve and into a bowl.  Freeze the strained puree in the freezer or over ice until it is cold. Place the mango puree in a glass pitcher. Add the Champagne and gently whisk to blend.  Slowly pour the Champagne mixture into the chilled flutes and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a6563/curtis-stone-mango-bellini-recipe/>