A bright, crisp, and delightful summer sangria flavored with sweet mango and spicy ginger!
I don’t want to take up too much of your time, so we’ll take a little break before we get to the recipe.
Wedding preparation takes a lot of time for men. This isn’t news if you’ve planned a wedding. If you haven’t already, here’s a sample: You’re researching, calling people for pricing, emailing vendors, setting appointments, booking hotels, introducing and reintroducing yourself to everyone you meet, jotting down ideas, analyzing every friendship you’ve ever had and whether or not it’s wedding invite-worthy, DIYing, making decisions, and doing it all while smiling.
We’ve been trying to get as much done as possible right now since we’ve chosen to marry in February of next year. We’re rushing to have everything in place so that at the end of the summer, we can relax and look forward to that beautiful day. The idea is for this to be a pleasant party, so we didn’t pay attention to niceties like place settings and tablecloths. They just aren’t a priority for us. I know some people LIVE for this kind of stuff, but in the end, all we care about is delicious food, good company, laughing, dancing, and a ton of photos to remember the day by.
So, all in all, I haven’t had much time to bake. It’s also been about a million degrees with heavy humidity every day for what feels like an eternity, so there’s been little motivation to make anything. Except for this sangria, of course.
It’s chilly, takes ten minutes to create, and is ideal for sipping while relaxing in a chair surrounded by hundreds of wedding invitation samples, trying to determine if foil press greenery on 130 lb paper is the way to go.
The sweetness of the mango is balanced by the spicy ginger, and it makes me feel healthy when I drink it. Yet it is not. It’s not bad for you, but it’s not exactly health food. However, you know, fruit and all that.
or have something that is handy. You don’t have to use fresh mango for this, but believe me when I say you’ll be losing out on boozy tiny bits of mango bliss if you don’t. I like to add an additional fruit or two to mine to add some color. Blueberries, strawberries, and peaches are all delicious! When I make this, I prefer to use Goya mango nectar (aff link) and Bundaberg ginger beer, but you may use anything you like.
- If you’re looking to expand your sangria game, here are a few more to add to your arsenal:
- Mango Ginger Sangria
- Is mango ginger good for health?
- What is the difference between normal ginger and mango ginger?
- What is the difference between turmeric and mango ginger?
- What is the medicine of mango ginger?
- Who should not drink ginger?
- Is mango ginger good for weight loss?
- What form of ginger is the healthiest?
- Is mango ginger good for diabetes?
- Why does mango ginger taste like mango?
- Who should not take turmeric and ginger?
If you’re looking to expand your sangria game, here are a few more to add to your arsenal:
- Hunger Thirst Play Strawberry Rhubarb Sangria
- Whitney Bond’s White Peach Sangria
- The Gingered Whisk’s Peach Blueberry and Thyme Sangria
- Mighty Mrs. makes a Strawberry Ginger Pinot Sangria.
- Yours sincerely recommends Raspberry Ros Sangria and Blood Orange Sangria.
Mango Ginger Sangria
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- 1 bottle of your favorite white wine
- 9.6 oz. mango nectar
- 4 oz. triple sec
- 1 peeled and chopped or sliced mango
- 1 peeled and coarsely diced ginger knob
- 12 oz. ginger beer
- As a garnish, use mango slices, blueberries, or other fruit.
- Combine white wine, mango nectar, triple sec, mango, and ginger in a big pitcher (as much as youd like, to taste). To blend, stir everything together.
1 bottle white wine, 9.6 ounces mango nectar, 4 ounces triple sec, 1 mango, 1 ginger knob
- Right before serving, whisk in the ginger beer and any additional fruit you choose to use as a garnish. Serve and have fun!
12 ounces ginger beer, mango slices