A bright, crisp and refreshing summer sangria filled with the flavors of sweet mango and zesty ginger!
I don’t want to take up a ton of your time, so we’re gonna take a small detour before we get to the recipe.
Guys… wedding planning takes up a lot of time. If you’ve planned a wedding, this isn’t news to you. If you haven’t, here’s a snippet: You’re researching, calling people for pricing, emailing vendors, setting appointments, booking hotels, introducing and reintroducing yourself to everyone you talk to, jotting down ideas, analyzing every friendship you’ve ever had and whether or not they’re wedding invite-worthy, DIYing, decision making, and doing it all with a smile on your face.
We’ve been trying to get as much done right now as we can, because we decided to get married in February of next year. We’re wasting no time getting everything situated so that by the end of the summer, we can breathe easy and just wait for that magical day. The goal is for this to be a fun party, and we’re not focused on the little details like place settings and linens. They just aren’t the priority for us. I know some people LIVE for planning that sort of thing, but in the end all we care about is good food, good company, laughter, dancing, and a crapload of pictures to remember the day.
So all that said, I haven’t had much time for baking. It’s also been approximately a million degrees with high humidity every day for what seems like forever, so there’s really been no desire to whip up a batch of… well, anything. Except this sangria.
It’s cold, it takes ten minutes to make, and it’s perfect to sip while lounging in a chair surrounded by dozens of wedding invitation samples when you’re trying to decide if foil press greenery on 130 lb paper is the way to go.
The sweetness of the mango is complemented by zesty ginger, and for some reason it makes me feel healthy when I’m drinking it. Mind you… it’s not. I mean, it’s not awful for you, but it’s certainly not health food. But, you know, fruit and stuff.
I personally enjoy using Goya mango nectar and Bundaberg ginger beer when I make this, but you can of course use whatever you like and/or have that’s convenient. You don’t have to have fresh mango for this, but trust me – you’ll be missing out on boozy little chunks of mango heaven if you opt to leave it out. I like to add an extra fruit or two to mine, just to give it a little color. Blueberries, strawberries and peaches all work beautifully!
If you’re looking to expand your sangria game, here are a few more to add to your arsenal:
- Strawberry Rhubarb Sangria from Hunger Thirst Play
- White Peach Sangria from Whitney Bond
- Peach Blueberry and Thyme Sangria from The Gingered Whisk
- Strawberry Ginger Pinot Sangria by Mighty Mrs.
- Raspberry Rosé Sangria and Blood Orange Sangria by yours truly!
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Mango Ginger Sangria
- 1 bottle white wine of choice
- 9.6 ounces mango nectar
- 4 ounces triple sec
- 1 mango, peeled and diced or sliced
- 1 knob of ginger, peeled and finely diced
- 12 ounces ginger beer
- Mango slices, blueberries, or other fruit as garnish
- In a large pitcher, combine white wine, mango nectar, triple sec, mango, and ginger (as much as you’d like, to taste). Stir to combine.
- Just before serving, stir in ginger beer and any extra fruit you’d like to add as garnish. Serve and enjoy!