Nothing says summer like a crisp glass of strawberry mango sangria. Summer is one of the best seasons for fruit, and this drink puts all the beautiful summer fruits on full display.
Strawberry mango sangria is perfect if you are hosting a brunch, girl’s night, or any other event because you can make the pitcher of sangria ahead of time. I used to think sangria was really hard to make. Surely something so pretty and delicious takes tons of time to make, right? Wrong! It couldn’t be simpler!
What wine should i use for white sangria?
The simple answer is whatever you like! Pinot Grigio or Riesling is commonly used because they tend to be drier. If you want your white sangria to be sweeter, you could use a Grenache or Moscato. You can even add some Prosecco if you want some bubbles.
Sauvignon Blanc is my favorite varietal of white wine, so that is what I went with. Sauvignon Blancs can vary from dry to sweet, so you’ll want to be sure to chose one that matches the flavor palette you are going for.
What fruit should i put in White sangria?
Just like the wine selection, you can choose whatever fruit you like! Lemons, oranges, and limes are common choices. Your best bet is to use fruits that are in season, so I chose strawberries and mangos to go with the citrus fruits.
Other common mix ins for white sangria:
- Cherries (pitted)
Ingredients for Strawberry mango sangria
2 bottles white wine (see above for which varietal)
1/2 cup triple sec
1 cup strawberries, diced
1 mango, diced
2 limes, sliced
1 orange, sliced
Club soda, to taste
How to make strawberry mango sangria
Put chopped fruit in the pitcher. Pour both bottles of wine over the fruit. Add triple sec. Stir all together and refrigerate for at least four hours before serving. Add club soda before serving to avoid diluting. Add more club soda to taste. Serve and garnish with a strawberry and lime slice.
- 2 bottles of white wine of choice (I used Sauvignon Blanc)
- 1/2 cup triple sec
- 1 cup strawberries, chopped
- 1 orange, sliced
- 2 limes, sliced
- 1 mango, cubed
- Club soda to taste
- Cut up all fruit. Add to a pitcher. Pour wine and triple sec over fruit.
- Refrigerate for at least 4 hours before serving. Refrigerating overnight is ideal.
- Serve and garnish with strawberry and citrus slices.
Mother’s Day always feels like the unofficial kick off to summer, at least in the Sacramento area anyway, so I think this sangria would be perfect to serve for a Mother’s Day brunch. If you’re looking for more items to round out your Mother’s Day brunch menu, check out this spring vegetable goat cheese quiche by Nicolle at Our Tiny Nest, and for dessert, Claire Wiley came up with these strawberry rhubarb shortcake.
Looking for more cocktails? Check out these Easy Summer Cocktails!