This is the third in a series of Mango recipes for you! I am determined that you mangover your food and drink! I am a real fan of Sangria, so this was a natural for me to come up with in recipe form. Mango with a hint of other juice flavours that highlight the mango, a 750 ml bottle of wine and you’re there too! Sippin’ the summery sunshine on the porch swing is the best way to pass the time when it’s hot.
For years and years now I have made Sangria as my go-to summery drink. I adore wine; for the most part, I drink only hearty reds. But, when you live in The South, and the summers are so darned hot and muggy, a red wine can be too much. So, my solution was to make Sangria that was fruity and refreshing and most importantly…cold!
While I make White Sangria for The Blount County Girls (they aren’t fans of red wine), it’s not what is normally in my refrigerator on hot summer days. But, for this recipe, I just thought a white wine would be the ticket. Not only does it highlight the beautiful flavour and colour of the mango, it just feels summery.
Most Sangria is fortified by the addition of brandy; I have used some in this recipe. As many of you know, I am allergic to vanilla. It’s not a horrible allergy, like my ginger allergy, but I tend to shy away from it. As a result, I use other flavoured liqueurs in my baking; so I have a plethora of them on hand. For this Mango Sangria, I have used two different ones in addition to the brandy: Chambord (which is a raspberry liqueur) and Peach Schnapps. Both of those add a lot to this recipe, but you can consider them optional ingredients.
The juices I used in the Mango Sangria are orange, lemon, and cran/raspberry (I would have preferred straight raspberry, but it’s hard to find and I didn’t have any berries to make my own). I added a little bit of simple syrup (that I made with Organic sugar), but honey would be wonderful! I wish I had thought of it as I was making this….next time I’ll use it instead.
A lot of the time, seltzer (or Sprite or 7-Up) is added to Sangria for a sparkling effect. I feel no need to dilute a lovely wine punch this way and will often add some champagne for the sparkle. *wink* I didn’t do that this time. But if you want it, add what you’d like.
If you are craving some summer sunshine in a glass, you really need to try this recipe!
Once again, thanks to The National Mango Board for the gorgeous mangoes that served as inspiration! And here is the link, again, to the video that will show you how to handle a mango, if you aren’t already familiar.
- 1 750 ml bottle white wine (I used a bottle of Pinot Grigio)
- 1½ cups mango, puréed
- 1 cup fresh orange juice
- ¼ cup fresh lemon juice
- ¼ cup raspberry juice (I used a cran/raspberry)
- ¼ cup brandy
- ¼ cup Peach Schnapps (optional)
- ¼ cup Chambord (raspberry liqueur – optional)
- 2 tablespoons simple syrup* (or honey)
- Add all the ingredients in a large pitcher.
- Stir to combine.
- Chill well before serving.
- Garnish with fresh mint sprigs, if desired.