Raspberry Mango Spring Sangria Recipes

RASPBERRY MANGO SPRING SANGRIA

Steps:

• In a heavy-bottomed saucepan over medium heat, warm the water and sugar together to make the simple syrup. Heat until the sugar has dissolved, then remove from the heat, and let come to room temperature. (This can easily be made in advance.)
• In a glass, muddle the mint with ½ cup of the raspberries, then set aside.
• Using a juicer (handheld or electric), juice the limes. Strain the lime juice using a fine mesh strainer, then pour into a pitcher.
• In the same pitcher, add the muddled raspberry-mint mixture, diced mango, lime and the rest of the raspberries.
• Pour the sauvignon blanc into the fruit mixture.
• Add the simple syrup to the mixture, then stir and refrigerate for at least 10 hours or overnight.
• Serve chilled, and enjoy with additional fruit and mint!

RASPBERRY MANGO SANGRIA

Steps:

• To make the mango puree, place a 1/4 cup of chopped mango in a small food processor or blender and blend until pureed. Measure, and blend more if needed until you have a 1/4 cup of puree.
• Alternatively, finely chop a few pieces of mango and then mash with a fork until you get 1/4 cup of puree.
• In a glass measuring cup, combine the mango puree, agave nectar, and grand marnier. Whisk until combined.
• Add mango mixture to a large serving pitcher. Then, add the Rosé wine.
• Add the mango and raspberries. Stir to combine
• Chill for at least 4 hours or overnight. Add the sparkling raspberry juice just before serving.
• Serve cold.
• Garnish each glass with fresh mango, raspberry, and mint.

RASPBERRY MANGO SANGRIA ICE POPS RECIPE BY TASTY

Steps:

• In a blender, combine the mango, ½ cup (60 g) raspberries, the rosé, lemon-lime soda, and triple sec and blend until smooth.
• Place 2 raspberries in each ice pop mold.
• Pour the mixture into the ice pop molds, seal with the lids, and add the ice pop sticks.
• Freeze until solid, at least 4 hours, or overnight.
• Carefully remove the ice pops from the molds.
• Enjoy!