Mango Peach Sangria Recipes

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PEACH SANGRIA

I love this homemade sangria that my Grandfather taught me to make when I was young wife. He told me he had learn to make when he was working down in Mexico in his younger days. It is easy but it does takes time to cure between steps. We have had mango sangria, peach-mango sangria, or pear-pineapple sangria. You can garnish with blueberries, mint leaves, or fresh peach slices if you would like.

Provided by rlt11_NMC

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h20m

Yield 10

Number Of Ingredients 7



Peach Sangria image

Steps:

  • Blend peaches, hot water, brown sugar, and cinnamon in a blender or food processor until smooth. Transfer to a pitcher; stir in dry white wine and triple sec. Cover and chill in refrigerator for at least 4 hours.
  • Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to remove all the juices. Pour juice into a large pitcher; stir in sparkling white wine.

Nutrition Facts : Calories 213.7 calories, Carbohydrate 23.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 13.6 mg, Sugar 20.2 g

4 large fresh peaches - peeled, pitted, and sliced
1 cup hot water
½ cup light brown sugar
1 pinch ground cinnamon
2 ½ cups dry white wine
½ cup triple sec liqueur
1 (750 milliliter) bottle sparkling white wine, chilled

MANGO PEACH SANGRIA

Provided by Sandra Lee

Time 3h5m

Yield 10 servings

Number Of Ingredients 5



Mango Peach Sangria image

Steps:

  • Combine all ingredients in a large pitcher and stir. Refrigerate for several hours for flavors to blend, or serve immediately. Serve chilled in wine glasses.

1 cup frozen mango chunks
1 cup frozen peach slices
1 cup peach schnapps (recommended: Dekuyper)
2 (11.5-ounce) cans mango nectar (recommended: Kerns)
1 bottle white wine

PEACH MANGO TEA SANGRIA

This started out as a red wine sangria from DIIYnetwork, but I re-invented it for our Independence Day holiday this year. We enjoyed it. And it's not too sweet, which makes us happy! Don't forget, the fruit packs a punch, too!

Provided by Chef PotPie

Categories     Punch Beverage

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8



Peach Mango Tea Sangria image

Steps:

  • Bring water to boil in a medium saucepan.
  • Remove from heat. Add teabags and allow to steep 2-3 minutes.
  • Cool completely.
  • Add sugar, using more or less than the recipe according to your taste. Pour into the pitcher.
  • Slice and chop the fruit and add it to the pitcher.
  • Top off the pitcher by adding the white wine.
  • Allow the flavors to blend in the refrigerator overnight and serve over ice.

Nutrition Facts : Calories 69.6, Fat 0.1, Sodium 4.2, Carbohydrate 6.9, Fiber 1.1, Sugar 4.2, Protein 0.4

2 cups water
3 mango-peach tea bags
2 teaspoons sugar
1 (750 ml) bottle dry white wine
1 green apple, cored and chopped
1 peach, pitted and chopped
1 orange, thinly sliced
1 lemon, thinly sliced

MANGO-PEACH SANGRIA

"John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier-it has a nice balance of fruit and acidity," he says." Recipe from Food & Wine Magazine and is touted as the "perfect sangria".

Provided by januarybride

Categories     Punch Beverage

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Mango-Peach Sangria image

Steps:

  • In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.
  • Stir in the Grand Marnier, Viognier, mango, peaches and mint.
  • Serve over ice.

Nutrition Facts : Calories 272.2, Fat 0.3, SaturatedFat 0.1, Sodium 12.3, Carbohydrate 35.4, Fiber 2, Sugar 30.2, Protein 1

1/3 cup sugar
1/3 cup water
1 cup Grand Marnier
1 (750 ml) bottle white wine (they recommend Viognier)
1 mango, chopped
2 peaches, cut into thin wedges
1/4 cup mint

PEACH SANGRIA

Give sangria a twist and make it peachy

Provided by Merrilees Parker

Categories     Buffet, Dinner, Drink

Time 20m

Number Of Ingredients 8



Peach sangria image

Steps:

  • Put the dry white wine, Cointreau, peach schnapps, golden caster sugar, cinnamon sticks, sliced limes and oranges into a large bowl, stir and chill. To serve, add the soda water and some ice and pour into jugs.

2 bottles dry white zinfandel
4 tbsp Cointreau
250ml peach schnapps
4 tbsp golden caster sugar
2 cinnamon sticks
2 sliced limes and 2 sliced oranges
500ml soda water
ice , to serve

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