Mango Peach Sangria Drink (Printable Version)

A vibrant blend of mango, peach, and citrus creating a refreshing summer drink for sunny days.

# Ingredient List:

→ Fruits

01 - 1 large ripe mango, peeled and diced
02 - 2 ripe peaches, pitted and sliced
03 - 1 orange, thinly sliced
04 - 1 lemon, thinly sliced
05 - 1 lime, thinly sliced
06 - 1/2 cup strawberries, hulled and halved

→ Liquids

07 - 3 cups unsweetened white grape juice
08 - 1 cup mango nectar
09 - 1 cup peach nectar
10 - 1 cup chilled sparkling water
11 - 1/2 cup freshly squeezed orange juice

→ Sweetener

12 - 2 to 3 tablespoons agave syrup or honey, to taste

→ Garnish

13 - Fresh mint leaves
14 - Extra sliced fruit for garnish

# Step-by-Step Instructions:

01 - In a large pitcher, combine the diced mango, sliced peaches, orange slices, lemon slices, lime slices, and strawberries.
02 - Pour in the white grape juice, mango nectar, peach nectar, and freshly squeezed orange juice. Stir gently to mix all ingredients.
03 - Taste the mixture and add agave syrup or honey as needed for desired sweetness. Stir thoroughly to incorporate.
04 - Cover the pitcher and refrigerate for at least 2 hours to allow flavors to meld and blend.
05 - Just before serving, add the chilled sparkling water and stir gently to combine.
06 - Fill serving glasses with ice, pour the sangria, and garnish with fresh mint leaves and additional fruit slices. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and complex but comes together in under 20 minutes with zero cooking stress.
  • The fruit doesn't just float around—it soaks up all those sweet nectars and becomes part of the drink itself.
  • It's naturally alcohol-free, vegan-friendly, and honestly refreshing enough that even people who don't usually reach for sangria will ask for seconds.
02 -
  • Don't add the sparkling water until you're actually serving—it loses its fizz if it sits with everything else, and that carbonation is what makes sangria feel alive on your tongue.
  • The quality of your fruit matters more than the quantity; one truly ripe peach beats two mediocre ones every single time.
03 -
  • Buy your fruit 2–3 days early and let it ripen on the counter so it's peak-perfect for slicing, not mealy from the refrigerator.
  • Make a double batch because people will ask you to bring this to every single event once they've had it, and you'll want extra on hand.
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