This sangria is a tasty, sweet cocktail that celebrates the fabulous flavor of mangoes. With make-ahead convenience, sangria keeps in the fridge for 3-4 days and is a treat to have on hand to enjoy at home. I also love to make a big batch for a party and have it ready when the guests arrive--just remove from the fridge pour! The fruity flavor of this Sangria is so refreshing and always a crowd-pleaser.

Step-by-step photos for making
Mango Sangria

Step 1. Assemble the Ingredients:

• sweet pink wine (I like a pink Moscato)
• Triple-Sec (or other orange-flavored liqueur)
• mango nectar (canned or bottled)
• fresh or frozen mango chunks (read my post: How to Cut A Mango)
• orange, thinly sliced into half-rounds
• OPTIONAL GARNISHES: additional mango chunks and orange slices; mint sprigs

Step 2. Add the mango chunks and orange slices to a large jar or pitcher. (I use a half-gallon mason jar.) Pour in the wine, Triple-Sec, and mango nectar. Stir to combine.

view on Amazon:  half gallon mason jars, jar funnel,  glass pitchers

Step 3. Cover and refrigerate for at least 4 hours; a day ahead is even better if you have the time.

view on Amazon:  flip-top pouring lids for mason jars

Step 4. Garnishes are optional. I like to add them to dress up individual glasses. Use wooden skewers to spear chunks of mango and quarter-round orange slices. A sprig of mint adds contrasting color.

view on Amazon:  bamboo cocktail skewers

Serve the sangria straight or over ice. Include a few pieces of the marinated fruit in each glass. 

I like the informality of serving the sangria from big half-gallon mason jars. For a more dressed-up look, serve it from a pretty glass pitcher. A big batch at a party can be served from a punch bowl.

Sangria for every season! Sangria ingredients are easily adapted for whatever seasonal fruits are available. Here are two of my recipes with fruits that are suited to the fall and winter season:

• view Spiced Apple Cider Sangria recipe
• view Cranberry Pomegranate Sangria recipe

Make it a Yummy day!

Monica

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Mango Sangria

By Monica              Servings: 4-6 servings

Ingredients

• 2 cups fresh or frozen mango chunks
• 1 orange, thinly sliced into half rounds
• 1 (750 ml) bottle sweet pink moscato wine (or other sweet wine)
• 1/2 cup Triple-Sec liqueur (or other orange flavored liqueur)
• 11-12 oz. (1.5 cups) canned or bottled mango nectar
• OPTIONAL GARNISHES:
• additional mango chunks and orange slices
• fresh mint sprigs

Directions

To a large pitcher or jar, add mango chunks, orange slices, wine, liqueur, and mango nectar. Stir and refrigerate for at least 4 hours. May be made a day ahead.

To serve, add a few mango chunks and an orance slice to individual glasses before pouring in sangria. (May be served over ice, if desired.)

Makes 5 cups (not including fruit). May be doubled, tripled, or more, to make a big batch; serve in punch bowl.

OPTIONAL GARNISHES: Use a small wooden pick to skewer mango chunks and quarter slices of orange; insert in individual glasses. Add a sprig of fresh mint.

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Here's another popular fruity cocktail:

Make-Ahead Frozen Fruit Daiquiries