Raspberry Mango Sangria

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!

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!

{This post has been sponsored by Truvia. As always all opinions 100% my own.}

If there is one thing I love about the holidays it’s the excuse to make up a giant pitches of sangria. Now I’m not really 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 ok. Just don’t be crazy and drink the whole pitcher.

Got it?

Tipsy is ok. Drunk is not.

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!

And because this sangria is packed full of 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 a little because Truvia is a bit sweeter than normal sugar but you can add as much as desired. I suggest starting off with a little and adding more after tasting.

But just 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. Actually 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 then 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.

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!

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.}

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Raspberry Mint Sangria

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!

Yield: 1 pitcher

Prep Time: 2 hours 15 minutes

Cook Time: 0 minutes

Total Time: 2 hours 15 minutes

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
  • 1-3 tablespoons Truvia spoonable sweetener
  • 1 (12 ounce) can seltzer water

Directions:

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.

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!

3 Responses to “Raspberry Mango Sangria”

  1. #
    1
    Katrina — March 25, 2016 at 12:28 pm

    Really love this flavour! I need to use mango more in recipes…especially drinks!

  2. #
    2
    willie clabaugh — May 25, 2016 at 9:19 pm

    I will be there by 5:00 on the first please have one ready please and thank you, Love Ya

  3. #
    3
    Elizabeth Gilbert — April 17, 2017 at 10:55 am

    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!

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