Mango Sangria Food

WHITE STRAWBERRY-MANGO SANGRIA

Steps:

• Add fruit to a large pitcher. Pour the wine and rum over the top.
• Cover and transfer to the refrigerator. Refrigerate for 4 - 5 hours.
• Add the lemon-lime soda. Add a few pieces of the fruit to your glass and pour sangria over to serve. Garnish with fresh mint sprigs if desired.

RASPBERRY MANGO SANGRIA

Steps:

• To make the mango puree, place a 1/4 cup of chopped mango in a small food processor or blender and blend until pureed. Measure, and blend more if needed until you have a 1/4 cup of puree.
• Alternatively, finely chop a few pieces of mango and then mash with a fork until you get 1/4 cup of puree.
• In a glass measuring cup, combine the mango puree, agave nectar, and grand marnier. Whisk until combined.
• Add mango mixture to a large serving pitcher. Then, add the Rosé wine.
• Add the mango and raspberries. Stir to combine
• Chill for at least 4 hours or overnight. Add the sparkling raspberry juice just before serving.
• Serve cold.
• Garnish each glass with fresh mango, raspberry, and mint.

MANGO PEACH SANGRIA

Steps:

• Combine all ingredients in a large pitcher and stir. Refrigerate for several hours for flavors to blend, or serve immediately. Serve chilled in wine glasses.

SPARKLING MANGO STRAWBERRY SANGRIA

Steps:

• Place ingredients (excluding sparkling wine) into a large glass container, cover and refrigerate overnight. When ready to serve the mango sangria pour into an ice filled pitcher to 2/3 full. Add fresh sliced fruits and top with sparkling wine, stir gently to mix.

PEACH MANGO SANGRIA

Steps:

• To make the honey simple syrup, combine the honey and filtered water in a small sauce pot. Heat over high heat, stirring until the mixture comes to a boil. Immediately remove from the heat. Allow to cool completely.
• Add all of the chopped and sliced fruit to a large pitcher. Add the basil on top of the fruit to help prevent bruising. Pour in the cooled honey simple syrup and the 2 bottles of wine. Use a wooden spoon to gently stir the sangria. Cover the pitcher and allow the sangria to chill in the refrigerator for at least 6 hours; 8 hours is best.
• To serve, spoon some of the fruit from the pitcher into serving glasses. Pour in some sangria. Garnish with a slice of fresh peach, if desired. Optional, top with unflavored sparkling water. Serve immediately.
• Drink any left-over sangria within 24 hours.

MANGO SANGRIA

Steps:

• Combine first 4 ingredients in a pitcher.
• Serve over ice; garnish w/fruit slices.

PEACH MANGO SANGRIA

Steps:

• Add white wine and liquors to gallon jug and stir to combine. Add peach and mango nectar, lemon lime soda and fresh fruit and stir gently to combine.
• Chill in refrigerator for 1 hour. Serve chilled with garnish of peaches and mangoes.

MANGO PINEAPPLE SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher, combine the pineapples, mangoes, wine, brandy, and pineapple juice. Stir until mixed.
• Chill for at least 4 hours.
• Add the soda, then serve with a pineapple wedge on each glass.
• Enjoy!

MANGO-PEACH SANGRIA

Steps:

• In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.
• Stir in the Grand Marnier, Viognier, mango, peaches and mint.
• Serve over ice.

PEACH MANGO SANGRIA

Steps:

• Place fresh raspberries in a bowl; pour in enough wine and peach-flavored vodka to cover. Let soak, at least 1 hour.
• Combine remaining wine, remaining peach-flavored vodka, peach nectar, lemonade concentrate, peach schnapps, and sugar in a large pitcher. Stir in soaked raspberries and mango chunks.

RIESLING SANGRIA WITH MANGO AND NECTARINE

Steps:

• Stir together the Riesling, mango nectar, eau de vie, limes, nectarines and oranges in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours.
• Serve over ice in white wine glasses and top with a splash of club soda.

TAMARIND MANGO SANGRIA

Steps:

• Purée tamarind, water, sugar, and 1 1/2 cups mangoes in a blender until mixture is smooth. Pour through a medium-mesh sieve into a pitcher and stir in wine, tequila, grapes, and remaining cup mangoes. Chill, covered, until ready to serve, up to 24 hours. Serve over ice.

STRAWBERRY MANGO SANGRIA

Steps:

• Combine all ingredients in a pitcher and chill until ready to serve.

RASPBERRY-MANGO SANGRIA

Steps:

• In a pitcher or large bowl, combine mango, raspberries, raspberry liqueur, and rose wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve, add lemon-lime soda and ice.