Delight your guests with a bright and easy Pineapple Mango Sangria. This tropical twist on classic sangria is fruity, refreshing, and simple to prepare—perfect for summer gatherings or casual evenings on the porch.
I first tasted this drink during a dinner in Chicago and recreated a close version at home. The result is light, not overly sweet, and layered with fresh fruit and herb notes.
Instead of using brandy, this recipe calls for St. Germain elderflower liqueur. It adds a floral brightness that complements the pineapple and mango. It’s a bit of a splurge, but it brings a distinctive character to the sangria.
Ripe mangoes and fresh pineapple contribute sweetness and texture, while basil leaves give an herbal lift that balances the fruit. If you enjoy herb-forward cocktails, you’ll appreciate how basil enhances the overall profile.
Why You’ll Love This Recipe
- Versatile: Adjust fruits, sweetness, or herbs to suit your taste. Swap fruit combinations easily to create different seasonal versions.
- Quick to assemble: This sangria comes together in minutes—just mix, chill, and serve.
- Memorable flavor: Pineapple and mango aren’t common sangria fruits, so this variation stands out and is an easy way to impress guests.
Ingredients
Gather the essentials for this Pineapple Mango Sangria:
- 1 bottle (750 ml) dry white wine (Pinot Grigio or Sauvignon Blanc work well)
- 2 1/2 cups pineapple juice
- 1 cup St. Germain (elderflower liqueur) or substitute with a lighter liqueur if preferred
- 1 cup fresh pineapple, diced
- 1 cup fresh mango, diced
- 6–8 basil leaves, torn or chopped into 1-inch pieces
How to Make
This sangria is straightforward to prepare. Combine the ingredients, chill, and serve over ice.
- Add the wine, pineapple juice, St. Germain, diced pineapple, diced mango, and basil to a large pitcher. Stir gently to combine.
- Cover and refrigerate for about 2 hours to allow the flavors to meld.
- Serve over ice and garnish each glass with a basil leaf and a slice of fruit.
Recipe Notes and Variations
Here are a few tips to customize your sangria:
- Use fresh, in-season fruit for the best flavor. Mixing several fruits adds complexity.
- Choose a dry, crisp white wine—Pinot Grigio or Sauvignon Blanc helps balance the fruit’s sweetness.
- Try different herbs or spices: fresh mint, a splash of ginger, or a sprig of thyme can introduce new flavor dimensions.
Feel free to experiment—sangria is forgiving and welcomes creative tweaks.
Frequently Asked Questions
Can I make this sangria ahead of time?
Yes—it’s actually better if you make it ahead. Chilling for a couple of hours lets the flavors blend. Keep it refrigerated until serving.
Can I use different fruit?
Absolutely. Strawberries, raspberries, peaches, or citrus work well. Choose fruit that complements the wine and liqueur.
Can I substitute the alcohol?
You can use rosé or red wine instead of white if you prefer. Brandy or rum can replace the St. Germain, though the flavor will change. Adjust to your taste.
Can I make a non-alcoholic version?
Yes—omit the wine and liqueur and use sparkling grape juice or club soda with extra pineapple juice for a refreshing mocktail.
This Sangria is ideal for late-summer evenings and casual entertaining. It’s simple to make, looks beautiful in a pitcher, and is easy to adapt for different tastes.
More Summer Cocktails You Will Love
- Bourbon Smash
- Prickly Pear Margarita
- Key Lime Pie Martini
- Raspberry Mojito
- Strawberry Basil Martini
I hope you try this Pineapple Mango Sangria—it’s one of my favorite seasonal drinks. If you make it, leave a comment and rating to let others know how it turned out.
Pineapple, Mango, and Basil Sangria
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Ingredients
- 1 bottle (750 ml) dry white wine Pinot Grigio or Sauvignon Blanc recommended.
- 2 1/2 cups pineapple juice
- 1 cup St. Germain (elderflower liqueur)
- 1 cup fresh pineapple diced
- 1 cup fresh mango diced
- 6-8 basil leaves torn or chopped into 1-inch pieces
Instructions
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Add all ingredients to a large pitcher and stir to combine.
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Refrigerate about 2 hours to let flavors meld.
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Serve over ice and garnish with a basil leaf and fruit slice.