Mango Pineapple Sangria Cocktail Recipe
This tropical sangria mixes sweet mango and pineapple with white wine for a refreshing summer drink that serves 6-8 people.
Equipment
- Large glass pitcher (64 oz capacity)
- Sharp knife
- Cutting Board
- Wine opener
- Long wooden spoon for stirring
- Wine glasses for serving
- Fine-mesh strainer
- Measuring cups and spoons
Ingredients
- 2 bottles 750ml each dry white wine like Pinot Grigio
- 2 ripe mangos peeled and diced
- 2 cups fresh pineapple chunks
- 1/4 cup honey
- 1 cup pineapple juice
- 1/2 cup brandy
- 2 limes sliced
- 1 cup club soda
- Ice for serving
Instructions
- Peel and dice the mangos into 1-inch chunks.
- Cut the fresh pineapple into 1-inch pieces.
- Add the diced mango and pineapple to a large pitcher.
- Pour in the white wine, pineapple juice, brandy, and honey. Stir well to combine.
- Add the lime slices to the pitcher.
- Place the pitcher in the refrigerator for 4-6 hours to let the flavors mix.
- Just before serving, add the club soda and stir gently.
- Fill wine glasses with ice and pour the sangria. Make sure to include some fruit in each glass.
Notes
Store leftover sangria in the fridge for up to 2 days. The fruit will get softer over time but still taste good.Add extra club soda to individual glasses if you want a lighter drink.For best results, use ripe but firm mangos and fresh pineapple rather than canned fruit.You can make this drink up to 24 hours ahead - just wait to add the club soda until serving time.