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Friday, July 19, 2019
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FoodIn the Spirit

Mango and Raspberry Sangria

Mango, Raspberry Sangria Multihulls Magazine
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Last weekend was my birthday and I was incredibly touched by all the thoughtful gifts that I received, to others some of them might sound a bit mad – but they showed just how well the person that gifted it really knows me! (Like my beautiful Juniper Fox painting or the instant cheddar grits I was given, because shrimp and grits is my Sunday brunch obsession!)

One of my presents was a gorgeous clutch of mangoes, fresh off the tree (two different types!) and you know what they say – when life gives you mangoes, you make mango raspberry sangria!

(Wait, that is what they say… right?)
I’ve been patiently waiting for them to ripen – and now they’re ready, so I made a birthday batch! It’s super simple and really delicious – you should give it a go…

Mango, Raspberry Sangria

1 mango

1 punnet of raspberries

1 cup Triple Sec

1 bottle of rose

club soda or prosecco to top up

lemon slices to garnish

:: Cut your mango into cubes – it’s a messy job – if anyone has found a mess free method, please share
:: Combine chopped mango, raspberries, triple sec and rose wine in a large jug. Chill for 2+ hours.

:: Pour over ice, garnish with lemon slices and top up with either prosecco or club soda.

 

Enjoy!

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