A few weeks ago, we had a delightful mango sangria at Chalk Food and Wine’s Earth Dinner. It was so delicious, I knew I needed to make some myself at home.
After reviewing a number of different recipes, I merged a few together to create this one. Cheers!
Ingredients
2 ripe Ataulfo Mangoes, or 1 ripe Kent or Tommy Atkins Mango, peeled and sliced
1 cup fresh pineapple chunks
1 cup fresh or frozen peach chunks
30 oz of Mango or Guava Nectar or Juice
1 bottle Chardonnay
Club Soda (optional)
Method
Place all fruit in a large pitcher. Smash the fruit a little bit with your hands or a potato masher, so it’s broken up a little bit. Pour in the nectar/juice and the Chardonnay. Chill. Serve strained with a splash of Club Soda for sparkle, if desired.
