Mango Peach White Sangria

DC summers are brutal.  It is technically still Spring but it hit 90 this week.  I was inspired to make what I have decided will be the first of many cool adult beverages this summer.

And I love this recipe.  I always order  the same red sangria at happy hours with apples or grapes, but this recipe may have turned me into a white sangria fan after all.  There’s just something about the crisp white wine and sweet mangos.


The mint simple syrup makes this drink SO refreshing.



Mango Peach White Sangria

Adapted slightly from Food and Wine Magazine

Servings: 10 glasses

5 sprigs of mint (for syrup)

1 cup water

1 cup granulated sugar

1/2 cup mint leaves

2 cups Grand Marnier

1/4 cup fresh orange juice (1 orange)

2 white peaches, cut into thin wedges

2 mangos, chopped

1500 ml bottle white wine (light and fruity is best)


In a medium saucepan, heat sugar and water over medium heat until sugar is dissolved.

Reduce heat to low and add mint sprigs.  Cook for 5 minutes.

Remove from heat and drain sugar mixture into pitcher, discarding mint. Refrigerate until cold.

Stir in Grand Marnier, white wine, mango, peaches and mint leaves.

Serve cold, over ice (preferably on a deck).