Another Mango Season in Florida has come and gone. This year, a new favorite has entered the rotation: Mango Sangria! I don’t know why it took me this long to think about making a mango sangria, but here we are. This is a white sangria, as I feel like red wine would overpower the flavor of the mango.
This mango sangria recipe can be scaled up or down without a problem. While this can probably be made with store-bought mango syrup, I have personally never tried it that way. I strongly recommend making your own mango syrup. It really elevates the taste of the mango sangria to another level. Plan to make it at least a day before serving for the best flavor. It makes a huge difference to let the fresh fruit sit and infuse the drink with more flavor.
Mango Sangria
Ingredients
- 1 1.5 liter bottle of Pinot Grigio
- 1 cup peach schnapps
- 1 cup fresh squeezed orange juice
- 2 cups mango puree (strained to remove fibers)
- 2-3 cups mango syrup (adjust to your desired sweetness)
- 1/2 lime, juiced
- 2-3 cups fresh diced mango
Directions
In a gallon pitcher, combine the Pinot Grigio, peach schnapps, orange juice, mango puree, mango syrup, and lime juice. Stir to combine.
Add the diced mango and stir gently. Refrigerate at least 8 hours before serving, but preferably overnight. Do not skip this step! It is crucial to allow the flavors to meld and to allow the fresh mango to infuse the mango sangria with more mango flavor.
Serve cold over ice.
Makes about 1 gallon.
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