Make the Mango Puree: Place all ingredients in a blender or food processor and puree until smooth. Set aside in refrigerator until ready to use.
For Each Mimosa: Pour 1 ½ ounces (3 tablespoons) mango puree into each champagne flute. Slowly pour in champagne, until ¾ full. Add in ¼- ½ ounce Chambord and top with raspberries. Serve.
*For Mango Puree – start with 1 tablespoon of sugar, taste and adjust for sweetness by adding more sugar, 1 teaspoon at a time, until desired sweetness is achieved.*Mango Puree will keep, covered, in the refrigerator for 3 days.*If you add the Chambord to the flute last it will sink to the bottom to create the two layers of colors.