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Mango-Nectarine Sangria

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Mango Nectarine Sangria

Time: This shouldn’t take more than 20 minutes for one batch, but if you are making multiple batches for a party, it can be time consuming to cut up the fruit. It’s also best if you make it 24 hours or so before drinking.

Serves: This recipe yields about 5 large wine goblet sized glasses, or 8 smaller glasses.

Inspired by: I went to Joya in Palo Alto with my good friends Christine and Kristi a couple of months ago to celebrate Kristi’s birthday. The bartender gave us a taste of their peach sangria and it was yummy! It was the first time I had white sangria. I hosted a Spanish themed-party last night and finally got a chance to try something similar. Peaches aren’t in season right now, but I did find nectarines and I love mangos so decided to give that a try with ingredients similar to my red sangria recipe. We all thought this was really yummy. The flavors of the fruit really came through!


  • 1 bottle of white wine  (see notes below)
  • 1/2 cup Grand Marnier
  • 1 mango, cut into 1/2 inch pieces
  • 2 nectarines, cut into 1/2 inch pieces
  • 1 lime, cut into thin circles (optional – good to include if the wine is a very low acid wine)
  • ¼ cup mint leaves
  • ¼ cup sugar (optional)

Preparation: Put the Grand Marnier, wine, mango, nectarines and lime in an airtight container (ideally something easy to shake). Refrigerate it overnight and taste it the next day. If you’d like it to be a bit sweeter, dissolve the sugar in boiling water, let it cool to room temperature, add it to your sangria and shake it well. You might want to add a little bit at a time and taste it until it reaches your desired sweetness. A few hours before serving, stir in the mint leaves. Serve chilled.

Notes: Viongier or Torrontes seem like great options for this sangria because of their fabulous aromatics. However, I’ve even tried this with a fairly rich chardonnay and surprisingly, that worked just fine too. Most sangria recipes suggest adding sugar when you combine all the initial ingredients, but I thought it turned out a bit too sweet when I did this the first time. The type of wine and fruit you use will influence the sweetness, and sweetness is also a matter of personal preference. This is why I’ve suggested waiting to add the sugar after it sits overnight so you can get it to your desired sweetness.

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