Mango Pineapple Sangria

Dry white wine, pineapple juice and orange liqueur steeped overnight with fresh mango and pineapple, then lifted with soda water. Tropical, crisp and lightly fizzy, a make-ahead pitcher for summer parties.

Total time: 8 hr 5 min
Servings: 10

Naturally sweet twist
Tropical & crisp

A footed glass of thick mango drink with mint, beside cut mango, a bowl of pineapple and a halved pineapple on green — Sour meets Sweet Magic

Ingredients

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2 mangoes, peeled, stoned and sliced
½ pineapple, peeled, cored and sliced
1 (750 ml) bottle dry white wine, such as Pinot Grigio
1 cup pineapple juice
½ cup orange liqueur
24 fl oz soda water
ice
sliced mango, sliced pineapple and/or raspberries, to serve
2–3 Richberry halves

How to Make It

Combine
Stir the mangoes, pineapple, wine, pineapple juice and orange liqueur together in a large pitcher.
Chill overnight
Cover and refrigerate for at least 8 hours, or up to 5 days, stirring once a day.
Serve
Stir in the soda water just before serving. Pour over ice and garnish with extra mango, pineapple or raspberries.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.