Mango peach white sangria is a fruity, refreshing, and just-sweet-enough spin on a classic cocktail. It’s a perfect peach sangria recipe using white wine for spring or summertime entertaining!
From Taco Tuesday to Thirsty Thursday, I’m on it with blog posts this week. If only with the blog…there was a day I wore two different earrings to work and forgot my packed lunch at home two days in a row. Moving on…
Suffice it to say it would involve tequila in some capacity.
However in anticipation of hosting friends and family in our brand new backyard (!), it’s always good to branch out if maybe just maybe someone doesn’t like tequila, or is looking for something lower in alcohol.
Enter, sangria! Specifically, this mango peach white sangria.
Alcohol to use in sangria
The base of this peach mango sangria is a white wine that’s on the drier side – something like a Sauvignon Blanc (which I used here) or a Pinot Grigio.
The sweetness in this sangria comes from the other ingredients like peach and mango nectars and fresh fruit, so a dry white wine works best.
And please, you can stick with a no-frills, less expensive variety, too. That works for me when serving up drinks to a crowd. Save the better stuff for sipping straight-up.
Rounding out the quintessential sangria flavor here is brandy, which is not something I have ever drank by itself and very, very rarely cook with. In fact I just add it to cucidati filling around the holidays. Just like the wine, you don’t need a fancy variety here.
The mango and peach nectars here are easy ways to flavor this sangria – just crack a can!
I found each of these nectars in the ‘international foods’ aisle of the grocery store for just over $1 each. I added more of the mango nectar than the peach because I didn’t use fresh mango slices here, but you can use as much or as little of these nectars as you like.
Sangria recipes also have a citrus element to them, so I sliced an orange in half and added the juice of one side while cutting the other half into slices and adding to the batch. You can add as much (or as little) fresh fruit as you like.
While the seltzer water is optional, I like to add a little bit to each glass just before serving to make this recipe lean more toward a sparkling peach sangria. That’s totally optional, though.
I’m already thinking that buying one of those BIG 1.5L bottles of wine and doubling the rest of the ingredients would sufficiently take care of our cocktail needs for a warm weather housewarming party.
But that means we’d have to finish the never-ending painting and unpack
more than a few pesky cardboard boxes. And buy a few chairs…
- While I’m partial to adding more mango nectar than peach, you can mix and match the proportions as you like.
Mango Peach White Sangria
- 1 750-ml bottle of white wine on the drier side such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup brandy
- 2/3 cup mango nectar
- 1/3 cup peach nectar
- Half an orange, juiced (about 2 tbsp)
- Half an orange, cut into slices
- 1 peach, cut into thin slices
- Ice for serving
- Seltzer water for serving (optional if you like bubbles)
- Combine wine, brandy, mango nectar, peach nectar, orange juice, orange slices, and peach slices in a large pitcher. Stir. Refrigerate for at least a few hours so the flavors combine.
- For serving, pour over ice and add seltzer water for some bubbles (if you like).
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.