Raspberry Mango White Wine Sangria sings of springtime flavors! Gather friends for this fruity sangria recipe that is oh-so-delicious, yet simple to make. Makes one pitcher of homemade sangria; about 6 servings.
This spring sangria was developed with a bit of nerves, as I’m allergic to pineapple and bananas and tend to avoid tropical fruits because of those.
I purchased a mango for salsa, and it staring at me on the countertop… so I decided to chop it up and throw it into this Raspberry Sangria because raspberries and mango are a fun combination, in taste and color.
Why I love this white wine sangria recipe:
Why? It’s so much fun, and you can vary it up! And you can use SO MANY DIFFERENT FRUITS, too!
So today, we’re using raspberries and mangos combined with lime AND mint.
This is an excellent pitcher drink recipe for sharing and you could very easily make a batch of it to share with friends for an outdoor gathering.
Looking for drink inspo, but unsure where to begin? Check out my Drinks Recipe Index for some ideas.
What you need to make this white wine sangria recipe
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In addition to these tools above, you’re going to need some ingredients, as well:
- Water and granulated sugar, to make Simple Syrup
- Fresh mint
- Lime juice
- A bottle of sauvignon blanc—or another dry, unoaked white wine that you enjoy drinking!
How do I make this fruity sangria recipe?
Muddle the mint with ½ cup of the raspberries in a glass.
Juice the limes with a handheld or electric juicer, and strain the lime juice using a fine mesh strainer.
Pour the lime juice into the pitcher, then add the muddled raspberry-mint mixture, too. Toss in the diced mango, lime and the rest of the raspberries, too.
Pour in the wine and the simple syrup, then stir and refrigerate for at least 10 hours.
Serve chilled with additional fruit and mint!
Erin’s Easy Entertaining Tips
A fruity sangria recipe like this one is fabulous for entertaining, especially outdoor entertaining, because it’s cool and crisp and delicious.
It’s also perfect for a crowd, assuming your people aren’t incredibly thirsty. 😉
Here are some thoughts for serving this homemade sangria to a crowd:
- Make it the morning you’re hosting friends… or make it the night before. That way, your Mango Raspberry Sangria will have more than enough time to soak up the fruit flavors.
- Double the recipe. While this sangria is fabulous for a ladies’ night in, it only makes 6 servings. If you’re hosting 4 or more, I suggest making double the amount and having two pitchers of sangria in your fridge so everyone can have more than one glass if they so choose.
- Make it easier on yourself. If you’re worrying about the homemade simple syrup this fruity sangria recipe calls for, purchase bottled simple syrup* (affiliate link) from the grocery or Amazon to make your life easier.
Frequently Asked Questions
Well, it’s utterly DELICIOUS. (As if this combination of flavors could be bad.) The warm weather months are gonna be ALL about the fresh mint from my garden this year. Pairing it with mango, raspberry and lime was a smart move.
This sangria is super refreshing, slightly sweet and utterly perfect for a crowd.
For a white wine sangria recipe like this one, I like to use a light and crisp varietal, like a sauvignon blanc. It’s smooth and doesn’t have any super intense flavors, unlike a chardonnay, some of which can taste oaky.
For a red wine sangria, I lean toward a robust sauvignon cabernet because cabs can have a sweeter, fruity flavor.
Obviously, you can use whatever wine floats your boat in your sangria, but these are my favorites.
If you’re not a wine drinker, a sangria is the perfect choice to make your white wine taste better. 😉 The combination of fruits with lime juice and a little simple syrup adds some different flavors to the wine.
The color of wine used! A white sangria calls for white wine while a red sangria calls for red wine.
Generally speaking, you want the sangria to have enough time to be infused with the fruit flavors and chill. I recommend 10 hours for this particular recipe because I really want the fruit to soak into the wine mixture, but you could serve sangria in about 2 hours if you don’t have time to let it infuse for that long.
Tips and tricks for making this white wine sangria recipe
- Use frozen raspberries and mango if you can’t find ’em fresh.
- Not a sauvignon blanc fan? You can use another dry, crisp white wine. (I would avoid chardonnay because I don’t think the oakiness of it would pair well with this sangria.)
- This homemade sangria is naturally gluten free, so it’s safe to serve to gluten intolerant or allergic friends.
- If you want to make this sangria refined sugar free, I suggest purchasing a honey simple syrup or making one of your own. It’ll introduce a different sweetness to the sangria, but it’ll be equally delicious.
What are some other white wine sangria recipes?
- Citrus Cranberry Sangria
- Sparkling Grilled Peach Sangria
- Winter White Sangria
- Citrus Watermelon Sangria
- Sparkling Grapefruit Sangria
Now who’s ready for some SANGRIA?
Scroll on down to see how it’s made…
Raspberry Mango Spring Sangria sings of springtime flavors! Gather friends for this delightfully simple sangria that is oh-so-delicious, yet simple to make. In a large pitcher, muddle raspberries and mint before adding diced mango. Add lime juice and lime slices before pouring in a bottle of sauvignon blanc. Add additional raspberries to the mixture, then chill in the refrigerator overnight. This sangria is best enjoyed cold on a hot day!
- ½ cup water
- ½ cup granulated sugar
- 12 oz. raspberries
- 1/3 cup fresh mint
- 1 mango, diced in ½” cubes
- ¼ cup lime juice, freshly squeezed
- 2 limes, sliced into rounds
- Simple Syrup, as listed above
- 750 ml. sauvignon blanc
- In a heavy-bottomed saucepan over medium heat, warm the water and sugar together to make the simple syrup. Heat until the sugar has dissolved, then remove from the heat, and let come to room temperature. (This can easily be made in advance.)
- In a glass, muddle the mint with ½ cup of the raspberries, then set aside.
- Using a juicer (handheld or electric), juice the limes. Strain the lime juice using a fine mesh strainer, then pour into a pitcher.
- In the same pitcher, add the muddled raspberry-mint mixture, diced mango, lime and the rest of the raspberries.
- Pour the sauvignon blanc into the fruit mixture.
- Add the simple syrup to the mixture, then stir and refrigerate for at least 10 hours or overnight.
- Serve chilled, and enjoy with additional fruit and mint!
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Amount Per Serving: Calories: 334Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 63gFiber: 5gSugar: 52gProtein: 1g
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…