Pineapple Sangria with Mango
Pineapple Sangria has a complex but easy-to-drink tropical flavor, and this recipe has upgrades like mango, orange slices and brandy.
This pineapple sangria with mango is the most refreshing summer drink!
If you’re looking for a great recipe for pineapple sangria, you’ve come to the right place.
Pineapple sangria is already a great combination of pineapple and white wine, but this recipe includes some bonuses like mango, oranges and brandy.
The end result is a refreshing tropical drink with a complex but easy-to-drink flavor.
Why you will love this pineapple sangria recipe
- So tropical! If you want to pretend you’re lounging on a Hawaiian beach, do it with this drink in your hand.
- Keeps in the fridge for 5 days. And actually gets better the longer it sits.
- Fizzy and refreshing. Each glass is topped with a bit of club soda or sparkling water for maximum refreshment.
Pineapple mango sangria ingredients
- white wine – one bottle of dry white wine is the base of this pineapple sangria recipe. I recommend Pinot Grigio!
- pineapple – one whole pineapple, chopped or sliced, adds the tropical flavor. Feel free to use a few containers of pre-chopped pineapple from the store, that’s fine!
- mango – two small mangos, peeled and chopped will add a distinct flavor and sweetness that only mango can. Frozen mango works too!
- orange – one orange, sliced up, adds visual beauty to the mango sangria as well as sweetens the drink.
- pineapple juice – this enhances the pineapple flavor and adds sweetness and tanginess.
- brandy – this adds richness, depth and a subtle warmth to the sangria.
- orange liqueur – this adds a citrusy and aromatic note to the sangria, and enhances the flavor complexity. You can use regular triple sec or upgrade to Cointreau.
- club soda or sparkling water – to add a refreshing effervescence to each glass.
How to make this pineapple mango sangria recipe
- Grab a pitcher and stir together the wine, pineapple, mangos, orange, pineapple juice, brandy and orange liqueur.
- Cover and refrigerate at least 1 day, or up to 5 days. Stir it each day that you store it.
- Serve in ice-filled glasses, and top each glass with a bit of club soda or sparkling water.
How to serve pineapple sangria
Garnish each glass with some fruit from the pitcher. Eating the wine-soaked fruit is one of the best parts of sangria, in my opinion!
You can also add additional garnishes like mint sprigs and raspberries, for a more colorful drink, if you would like.
Don’t forget the snacks!
Who doesn’t love a few things to nibble on when they’re drinking sangria?
My favorite snacks to serve with this pineapple mango sangria recipe are:
Pineapple mango sangria recipe storage
This pineapple sangria recipe needs to be stored in the refrigerator for AT LEAST 24 hours to allows the flavors to develop before you drink it.
It can be stored in the fridge up to five days, too! If you’re storing it for multiple days, give it a stir each day for best flavor.
Home Chef Tips
- This sangria is already naturally sweetened with lots of fruit and fruit juices, but if you prefer a sweeter sangria, you can add simple syrup or honey to the mixture.
- Serve each glass with a cocktail skewer so that people can use the skewer to eat the fruit from the glass!
Pineapple sangria with mango FAQ
You can, but I highly recommend white wine. Using red wine will change the flavor profile of the sangria.
Absolutely! Omit the brandy and use orange juice in place of the orange liqueur. Then, use a non-alcoholic wine alternative or sparkling water in place of the wine.
It’s not recommended. Freezing pineapple sangria will change the textures and flavors of the fruits, and it simply won’t be as good when it thaws. If you’d like frozen sangria, I recommend making sangria popsicles!
Pineapple Sangria with Mango
Ingredients
- 2 small mangos peeled, pitted and chopped
- 1 orange sliced (cut each slice in half for easier serving)
- 1 pineapple peeled, cored and chopped
- 1 bottle dry white wine (I use Pinot Grigio) 750 mL
- 1 cup pineapple juice
- ½ cup brandy
- ¼ cup triple sec or orange liqueur like Cointreau
- 2 cups club soda or sparkling water
- Fresh mint for serving (optional)
Instructions
- In large pitcher, stir together mangos, orange, pineapple, wine, pineapple juice, brandy and orange liqueur. Cover and refrigerate at least 1 day or up to 5 days, stirring each day.
- To serve, stir in club soda (or, if there isn’t enough room in your pitcher, just top each glass of sangria with a bit of club soda). Serve sangria over ice, garnished with fruit from pitcher and mint, if desired.
Notes
- This sangria is already naturally sweetened with lots of fruit and fruit juices, but if you prefer a sweeter sangria, you can add simple syrup or honey to the mixture.
- Serve each glass with a cocktail skewer so that people can use the skewer to eat the fruit from the glass!
I want to make these all summer long!
Thanks Matt!