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 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.

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.

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 Mango Sangria

Yield: 1 pitcher sangria

Prep Time: 2 hours 15 minutes

Total Time: 2 hours 15 minutes

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!

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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

1. Add all ingredients except seltzer water to a large pitcher and let sit in the refrigerator for at least 2 hours.
2. Once you're ready to serve top with cold seltzer water.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 57gFiber: 4gSugar: 50gProtein: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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