Mango Sangria

Sugared mango cubes steeped with orange and lime juice, triple sec, lychee liqueur and rosé, then topped with soda water. Juicy, floral and fruity, a pitcher to make ahead for a summer lunch.

Total time: 2 hr 5 min
Servings: 10

Naturally sweet twist
Juicy & floral

A balloon glass of clear drink with ice, lemon peel and black peppercorns beside lemon slices, seen from above on white — Sour meets Sweet Magic

Ingredients

Showing the cocktail. Switch to Mocktail for the alcohol-free version.

2 cups fresh mango, cubed (about 2 mangoes)
⅓ cup sugar, plus extra to taste
1 cup fresh orange juice
½ cup fresh lime juice
2 tbsp triple sec
½ cup lychee liqueur
1 (750 ml) bottle white zinfandel or dry rosé
2 limes, thinly sliced (1 for the pitcher, 1 to garnish)
1 cup soda water
fresh mint, to garnish
2–3 Richberry halves

How to Make It

Macerate the mango
Toss the mango with the sugar and leave it at room temperature for 1 hour.
Mix
Tip the mango and its juices into a large pitcher with the orange juice, lime juice, triple sec, lychee liqueur, wine and 1 sliced lime. Stir, taste and add a little more sugar if you like.
Chill
Cover and chill for about 1 hour, or up to 8 hours, to let the flavours develop.
Serve
Pour into glasses, top each with soda water to taste and garnish with mint and a slice of lime.
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.