Peel and pit mangos, then chop them into small pieces and place them in a saucepan.
Add sugar and water and cook over medium heat for 20 minutes or longer, until the mangos are very soft.
Place the mangos in a blender container. Puree mangos. Strain the pureed mangos through a sieve into a bowl. Discard the mango pulp that is left in the strainer and place the bowl of mango puree in the refrigerator.
Place the peach schnapps, mango puree and blood orange slices into a pitcher. Stir to combine.
Add the sparkling wine or prosecco to the mixture and stir. Add some ice cubes to the pitcher. Place one slice of blood orange in each glass for service.
