Combine the sugar and water in a small Anolon® Advanced Umber saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves, and cook 1 minute. Remove from the heat, cool to room temperature then chill the syrup at least 1 hour.
Combine the sugar syrup, mango juice, tequila and lime juice in a large measuring cup. Divide the mixture among 6 Champagne flutes. Top off each glass with sparkling wine. Pour 1 tablespoon grenadine into each flute and serve.
