Start by washing your fresh strawberries and ripe mango thoroughly under cool water. Slice off the strawberry stems and dice them into small pieces. Peel the mango skin and chop into similar-sized cubes.

In a high-speed blender, combine the diced strawberries, mango pieces, and about a cup of orange juice. Blend for 30 to 60 seconds until smooth and creamy.

Fill champagne flutes halfway with the fruit mixture, about 3 to 4 ounces per glass, creating visually appealing layers.

Carefully pour chilled champagne over the fruit mixture, filling nearly to the top. Pour slowly to retain carbonation and create a layered effect.

Serve immediately while fresh and bubbly. Garnish with a slice of strawberry or a small piece of mango on the rim of the glass.