Mango Peach Sangria (Printer-friendly)

A refreshing blend of mango, peach, and citrus flavors perfect for summer enjoyment.

# What You'll Need:

→ Fruits

01 - 1 large ripe mango, peeled and diced
02 - 2 ripe peaches, pitted and sliced
03 - 1 orange, thinly sliced
04 - 1 lemon, thinly sliced
05 - 1 lime, thinly sliced
06 - 1/2 cup strawberries, hulled and halved

→ Liquids

07 - 3 cups white grape juice, unsweetened
08 - 1 cup mango nectar
09 - 1 cup peach nectar
10 - 1 cup sparkling water, chilled
11 - 1/2 cup freshly squeezed orange juice

→ Sweetener

12 - 2 to 3 tablespoons agave syrup or honey

→ Garnish

13 - Fresh mint leaves
14 - Extra sliced fruit for garnish

# How-To Steps:

01 - In a large pitcher, combine the diced mango, sliced peaches, orange slices, lemon slices, lime slices, and strawberries.
02 - Pour in the white grape juice, mango nectar, peach nectar, and fresh orange juice. Stir gently to mix all ingredients evenly.
03 - Taste the mixture and add agave syrup or honey if additional sweetness is desired. Stir thoroughly to incorporate the sweetener.
04 - Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to meld and develop.
05 - Just before serving, add the chilled sparkling water and gently stir to combine.
06 - Fill glasses with ice, pour the sangria over, and garnish with fresh mint leaves and additional fruit slices. Serve immediately.

# Expert Tips:

01 -
  • No alcohol means everyone at the table can actually enjoy it together, kids and all, without the awkwardness of separate drinks.
  • The flavor deepens as it sits, so you can make it hours ahead and actually relax instead of scrambling when guests arrive.
  • It costs less than most store-bought beverages while tasting far more thoughtful and personal.
02 -
  • If your peaches aren't fragrant enough to smell from arm's length away, they won't carry flavor no matter what you do—pick them up and sniff before you buy.
  • Frozen fruit instead of ice cubes sounds clever but tastes better because the sangria never gets diluted and watery as things melt.
03 -
  • Use a vegetable peeler on the citrus first to get thin strips of just the colored zest without the bitter white pith, then add those for aromatic intensity before adding the fruit itself.
  • If you end up with leftover sangria, the fruit that's been soaking becomes almost candy-like—my kids eat it straight from the pitcher the next morning like it's not technically a vegetable.
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