Guest Post: Mango Raspberry Sangria

The following post, photos, and recipe for Mango Raspberry Sangria is a guest post from my friend Katie of Epicurean Mom. Step right up and enjoy her beautiful photography and recipe. Welcome, Katie!

I’m extremely thrilled to be posting for Katie! Today, I’m sharing one of my favorite and simple drinks that highlights how tasty summer really is! There’s nothing better then sipping on a nice cold cocktail on a hot summer day.

mango sangria

When entertaining, it’s easy to overextend yourself and make the foods fresh the day of. I’m one of those people. Detailing the party until the time the guests arrive, which leaves me still in my p.j’s and scrambling to get myself decent.

That’s the beauty of Sangria. No bartender needed for this drink recipe, no shaking of the cocktail shakers; just toss and mix the ingredients the night before.

This recipe combines all the cheery and colorful tastes of summer into one beautiful drink. I combined a sweeter rose wine with fresh mango and raspberries; it’s fresh, crisp and refreshing.

It’s well worth using the fresh ingredients rather then frozen, although frozen fruits would work just fine too.

Another very popular sangria recipe I created is a fall cocktail, blood orange sangria. It’s a bit heavier since it uses a cabernet. I would recommend bookmarking this recipe for the fall or for a breezy summer night party!

Thank you so much Katie for letting me have your blog for the day!

More Great Drinks for Entertaining:

Mango-Raspberry Sangria

Yield: 6 servings

Ingredients:

1 1/2 mango, sliced into 1-inch cubes, set aside 10 pieces for garnish
1 tablespoon mango puree
1 pint fresh raspberries, rinsed, set aside 10 pieces for garnish
1 bottle rose wine
2 tablespoons agave nectar
14 ounces sparkling raspberry juice (I used Izze natural sparkling juice)
Mint, chopped for garnish

Directions:

Pour wine and mango puree in a large pitcher. Add mango, raspberries, and agave nectar, stir well. Chill overnight.

Add sparkling raspberry juice, just before serving, and garnish with mint, mango and raspberries.

This recipe is a guest post by Katie of Epicurean Mom.

About the Author:

katie epicurean momKatie’s love of food started when she was young helping her mom in the kitchen. Her mom always said, “Go ahead. It’s good to play with your food.”

Katie has been playing with my food ever since! She blogs at Epicurean Mom where she shares how she teaches her daughters to experiment and enjoy the process of coming up with culinary creations of their own.

You can also find Epicurean Mom on Facebook, Twitter and Pinterest.