Peach Mango Pineapple Sangria Recipe

It’s a slow Monday in the SF Bay area and with temperatures hovering around 100 degrees I’ve decided to make something very special for my weekly get together with my close girlfriends.   You are probably familiar with the fact that the girls come to my home and watch our favorite ‘Bachelor/Bachelorette’ and ‘Real Housewive’s’ shows each and every week…  We always have fun and wine is usually our little indulgence of the night.  Tonight however, I have decided to share a special cocktail with them once I realized it’s, ‘National Best Friends Day’.  Who knew there was such a thing?!  So fun!
I recently discovered that giving someone a basket of mangoes is considered a gesture of friendship.  Keeping this in mind, I took it a step further and made a special batch of Peach Mango Pineapple White Sangria to share with the girls instead.

I’ve included the recipe below and hope you enjoy this as much as I do.
This sangria is the perfect touch to the perfect night with the girls… fun and sweet! 

Peach Mango Pineapple White Sangria

Fresh, fruity, just sweet enough but not too sweet, and it goes down so easily. A lighter alternative to red sangria that everyone just loves!

YIELD: About 32 ounces (double, triple, quad, if necessary)

PREP TIME: 2 minutes

COOK TIME: 0 minutes

TOTAL TIME: at least 4 to 8 hours for flavors to marry


1 bottle white wine (chardonnay, pinot grigio, sauvignon blanc, or similar)

1/3 cup peach schnapps

1/4 cup sugar, or to taste (or stevia, agave, or another sweetener)

3/4 cup mango chunks, frozen (you could use fresh but save money and buy frozen, plus they act as “ice cubes”)

3/4 cup pineapple chunks, canned

1/3 cup pineapple juice (use whatever is in the can)


Combine first three ingredients in a large pitcher and stir until sugar dissolves.

Add the remaining ingredients, stir, and refrigerate until chilled. I have successfully stored leftover sangria in my refrigerator for up to one week; your mileage may vary. Flavors marry and mellow as time elapses. Sangria gets better 8 to 24 hours later, similar to spaghetti sauce. You can (and should) make this a day ahead of time for a party or event if time and planning permits.

Recipe is highly flexible; use whatever frozen (or fresh) fruit you have on hand; berries, oranges, nectarines, peaches, etc. Use whatever wine and liquor you have such as Midori, Hyptoniq, Gran Marnier, Chambord, lemon/lime/peach flavored vodka, Malibu, etc.

recipe from Averie Cooks



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