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This raspberry mango sangria is the perfect addition to your Easter table. Slightly sweet and packed with fresh raspberries, mango, and mint. Easy to make and even easier to drink!
If there is one thing I love about the holidays, it’s the excuse to make up a giant pitcher of sangria.
Now, I’m not sure if I should be talking about pitches of booze for Easter, but I’m going to go with it. I think any holiday that requires large dinners with family also requires sangria.
Luckily, this one is also great for spring. It’s light, super fruity, and goes down like juice- which, I guess, could make it a little dangerous, but it’s okay.
Just don’t be crazy and drink the whole pitcher.
And because this sangria is packed with fruit, it’s perfectly sweet. I used fresh mango, raspberries, and just a touch of mint.
I opted to add just a touch of zero-calorie Truvia spoonable to the sangria to give it just a touch of extra sweetness. I like to use it a little because Truvia is a bit sweeter than normal sugar, but you can add as much as desired.
I suggest starting with a little and adding more after tasting.
But remember, you don’t want anyone getting a cavity over sangria, so don’t go crazy.
Now, if you’re a sangria virgin, you have to know this – EAT THE FRUIT. It’s the best part!
It soaks up the wine and peach schnapps and should not be thrown away. There is a pretty funny store about thrown-away sangria fruit.
One Christmas I made HUGE batch of sangria and even after all our drinking and munching we had a lot of leftover fruit. So my dad threw it outside, but it snowed and covered the fruit.
After a few weeks, the snow melted, and the squirrels found the fruit. My dad looked outside to find a few squirrels trying to climb the trees and falling off.
Basically, the fruit fermented, and the squirrels got loaded. Could you imagine being that squirrel? “I was just trying to eat some fruit, and then I got bombed.” Poor squirrel.
Now lets recap – make sangria, drink sangria, eat sangria soaked fruit and don’t get squirrels drunk.
Cool?
{Looking for more delicious sangria recipes? Try my Thanksgiving sangria, spicy hibiscus peach tea sangria, sparkling summer sangria or my honeycrisp apple sangria.}
Raspberry Mango Sangria
Ingredients
- 1 bottle semi-sweet white wine
- 2 cups mango nectar
- 2 cup diced ripe mango
- 1 cup raspberries
- 1/2 cup peach schnapps
- 1/4 cup packed mint leaves
- 1/4 cup granulated sugar, less or more to reach your desired sweetness
- 1 12 ounce can seltzer water
Instructions
- Add all ingredients except seltzer water to a large pitcher and let sit in the refrigerator for at least 2 hours.
- Once you’re ready to serve top with cold seltzer water.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really love this flavour! I need to use mango more in recipes…especially drinks!
I will be there by 5:00 on the first please have one ready please and thank you, Love Ya
This was a great combination of flavors and colors! Served it at a Sunday brunch yesterday and everyone enjoyed it. Substituted a quarter cup of sugar for the Truvia and it worked out fine, not sure if extra sweetener is even necessary. Thanks for the recipe its a keeper!