Guess what, Guess What! My birthday is coming up in 2 short days! It’s not just any birthday, it’s my golden birthday. I know that most everyone thinks that golden birthdays are lame. My motto is to celebrate any opportunity! Life is more fun that way. So, let’s paaarrrtttaaay! Who’s with me?
Well, hello, Peach Mango Sangria! Help myself to a few chilled, refreshing glasses? Don’t mind if I do!
But wait, there’s something wrong with this picture. Where’s the birthday cake? Or at least cupcakes?
Here’s the deal: my birthday always falls right after I have returned home from our week-long family vacation on the beach. My family loves to cook, so, all week long I am stuffing my face with delicious food and decadent desserts. Because, umm hello, it’s vacation. Calories don’t count when we’re on vacation, right?
Usually by the time I return home from all of the delicious vacation time and my birthday rolls around my body desperately needs a month long detox from desserts. Okay, probably only a week.
Salads, here I come!
In all honesty, despite my vow to not eat desserts for a month after vacation, I will probably give in and want some kind of chocolate. Let’s face it, I am a chocoholic. To feel less guilty about eating more desserts I will probably make one of my many healthier treats for myself. I think these black bean brownies will do the trick. They’re packed with protein and fiber from the black beans, yet they taste chocolaty, fudgy, and oh-so-decadent without fully weighing me down. It’s pretty much a magic trick.
Now that I want a black bean brownie, let’s talk about this peach mango sangria. Shall we?
I guarantee that I will be sipping on Peach Mango Sangria all evening day long on July 29th, cuz it’s my golden birthday! BTW, I just realized that the Peach Mango Sangria is kind of a golden color from the peaches! I made a golden recipe for my golden birthday without even realizing it! Virtual high five!
Beautiful color aside, what I love about Peach Mango Sangria is that eating the fruit is as delicious as drinking the sangria. Fruit that has been soaked in wine is always wonderful, but depending on the fruit you use for the sangria, it can tend to get a little mushy. I’m talking about you, strawberries. The peaches and mangos hold their texture and shape, so they make for a delicious boozy snack.
The basil may sound a bit strange, but trust me on this one, the peaches and basil were meant to be together. Plus, it makes everything more summery.
Whether you are celebrating a birthday (golden, or not), or you are simply relaxing on the porch with a good book, or even having a girls’ night; I know this light and refreshing Peach Mango Sangria will be the perfect addition to your evening.
A word of caution: with all of that peachy, mango-y goodness this sangria goes down smooth. Maybe a little too smooth, so sip slowly. Don’t say I didn’t warn you!
Cheers!
Peach Mango Sangria
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6 to 8 1x
- Category: Drinks, cocktail
- Cuisine: Sangria
Description
Peach Mango Sangria is the perfect way to cool down on a hot summer day. It is filled to the brim with fruit and a hint of basil.
Ingredients
- 1/4 cup honey
- 1/4 cup filtered water
- 3 to 4 ripe peaches, chopped (I sliced 1 peach to keep the sangria pretty, and chopped the rest to make it easy to eat the fruit)
- 1 to 2 ripe mangoes, peeled and chopped
- 1 orange, sliced into rounds
- 1 lemon sliced into rounds, seeds removed
- 6 to 8 fresh basil leaves, julliened
- 2 bottles (750 ML) of dry white wine, such as Pinot Grigio, Sauvignon Blanc, or Chardonnay
- Optional: Unflavored sparkling water
Instructions
- To make the honey simple syrup, combine the honey and filtered water in a small sauce pot. Heat over high heat, stirring until the mixture comes to a boil. Immediately remove from the heat. Allow to cool completely.
- Add all of the chopped and sliced fruit to a large pitcher. Add the basil on top of the fruit to help prevent bruising. Pour in the cooled honey simple syrup and the 2 bottles of wine. Use a wooden spoon to gently stir the sangria. Cover the pitcher and allow the sangria to chill in the refrigerator for at least 6 hours; 8 hours is best.
- To serve, spoon some of the fruit from the pitcher into serving glasses. Pour in some sangria. Garnish with a slice of fresh peach, if desired. Optional, top with unflavored sparkling water. Serve immediately.
- Drink any left-over sangria within 24 hours.
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