Transport your taste buds to a tropical paradise with mango pineapple coconut sangria. This delightful sangria recipe combines the sweetness of mango, the tartness of pineapple, and the exotic flavor of coconut for a refreshing and vibrant drink.
Ingredients
- 1 bottle white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup coconut rum
- 1 cup diced mango
- 1 cup diced pineapple
- 1/2 cup coconut water
- 1/4 cup simple syrup (adjust to taste)
- Ice cubes
- Fresh mint leaves for garnish
- Pineapple wedges for garnish (optional)
Directions
Peel and dice fresh mango and pineapple into bite-sized pieces. If using canned fruits, ensure they are well-drained.
In a large pitcher, combine the white wine, coconut rum, diced mango, diced pineapple, coconut water, and simple syrup. Stir well to mix the flavors.
Place the sangria in the refrigerator for at least 2 hours, allowing the fruits to infuse their flavors into the liquid. For a stronger fruit flavor, you can let it chill overnight.
Fill glasses with ice cubes and pour the mango pineapple coconut sangria over the ice.
Garnish each glass with fresh mint leaves for a burst of freshness. You can also add pineapple wedges to the rim for a decorative touch.
Sip and savor the tropical flavors of mango, pineapple, and coconut in this vibrant sangria.
