My mother is visiting this week and we got to (drumroll please) enjoy a whole pitcher of mango sangria together! Which, clearly, I’m very excited about, and I’ll tell you why: it’s one of the joys of growing older while my mother is still in my life. Because the older I get, the more I learn about new foods, which I can then share with her.
Like, say, an easy red wine sangria recipe!
So, as I said, my mother is here enjoying all the beautiful Phoenix weather with us, and with her arrival came our belated Christmas presents.
Most of my presents were a surprise, consisting of clothes and some awesome Star Wars jewelry, but I already knew what she got for an old friend of mine: Sangria Recipes by Lisa Shea.
And being the person that I am, I had no problem taking his presents and trying out a random sangria recipe.
Because, food blog.
Need I say more?
And really, what better way to pay my mother back for such thoughtful gifts than to
get her drunk make a delicious drink she can enjoy on the patio?
So I flipped through the book and settled on the first recipe that caught my eye:
A mango sangria recipe that’s spiked with orange cointreau.
There was just something about the combination of mango and orange that already had me reaching for my car keys so we could go buy some fresh fruit.
Between the two of us, an old friend of mine is the sangria connoisseur. Whenever we go to a restaurant that serves it, he almost always orders a glass, and he grades them all against the sangria we get at our favorite mom-n-pop Italian restaurant.
And I’ve gotta admit, they do have some amazing sangria, filled with all the best fruits – strawberries, raspberries, blueberries, blackberries, etc etc… but at the same time, that’s the same fruit that all the restaurants put in their sangria.
It’s very rare to find a red wine sangria that doesn’t pile on the standard red and blue fruits.
I guess that’s why this particular sweet red sangria recipe jumped out at me, since I adore mango and orange and had yet to ever see mango sangria. Plus, any red sangria recipe with brandy gets a thumbs up in my book!
The flavor combo was too interesting to ignore. I was worried the sangria might be too start with the lemonade, lemons, and limes, but they ended up being the perfect touch to kick up the otherwise mild mango and bold red wine.
Going by this recipe alone, I highly recommend picking up a copy of Sangria Recipes by Lisa Shea.
I can’t wait to make more of her recipes on the hot summer days in our future!
Can you substitute Cointreau for Grand Marnier?
I have a lot to learn when it comes to spirits, so when a reader asked me this question, I had to do some research… and was surprised by the answer.
While Cointreau and Grand Mariner can both be classified as an orange-flavored liqueur, Cointreau is technically a triple sec. This means that while Grand Mariner is orange in color and made with brandy, Cointreau is colorless and made with neutral spirits.
So could you use Grand Marnier in place of Cointreau? Yes, so long as you don’t have an aversion to brandy. Aside from that, both liqueurs will have a pleasant orange flavor that will do just fine in this sweet red sangria recipe.
Notes & tips for this easy red wine sangria recipe
- I couldn’t find the pitcher I used for the photos online, but in my searches, I simply fell in love with this sangria pitcher set. It’s on my Christmas list!
- If you’d something more simple, this stemless wine glasses can be used for any drink recipe and will look just as classy.
- I enjoyed Sangria Recipes by Lisa Shea so much that I also featured another one of her tasty drinks: Blackbeard Berry Sangria. It’s not a tropical sangria recipe, but I promise it’s just as tasty. Be sure to check it out!
More tasty drinks
Orange Mango Sangria
Delicious orange mango sangria with sweet red wine infused with mango, orange, lemon, and lime, then spiked with a surprise shot of orange cointreau.
Place cut mango, orange, lemon, and lime in a large pitcher. Pour in the lemonade and the Rioja and stir well.
Taste test the sangria. It should be sweet and a bit tart; it will get sweeter as the fruit juice blends into the drink. If you'd like the sangria to be sweeter, add 1 tablespoon of granulated sugar at a time (up to a maximum of 3) until desired sweetness is reached.
- Let sangria sit in the refrigerator for at least 6 hours or ideally overnight.
Serve mango sangria with additional orange slices, if desired.
Recipe from Sangria Recipes by Lisa Shea.