Tropical White Sangri

Today has been the most beautiful day in Boston! It feels like spring has finally sprung (it took long enough). To celebrate this wonderful weather, I figured I should make a light and refreshing tropical drink! And since it’s the weekend, it has to contain booze. Luckily, we had some fresh mangoes which inspired my tropical theme. This turned out so refreshing and delicious and because we used sweet wine and fruit, we were able to omit a lot of the added sugar found in most sangrias! I hope you enjoy! 

Servings: 15
Prep Time: 5 minutes
Cook Time: 0 minutes (inactive 8 hours)


  • 1.5 L moscato (I used Barefoot)
  • 1 cup triple sec
  • 1 can (8oz) crushed pineapple in 100% pineapple juice
  • 2 limes (cut into slices)
  • 1 container (6oz) fresh raspberries
  • 1 ripe mango (peeled, deseeded and chopped)
  • 1 cup limeade (I used Newman’s)
  • 1/4 cup granulated sugar
  • 1 bottle cava
  • frozen mango, raspberries, lime slices for garnish


Mix moscato, triple sec, pineapple, limes, raspberries, mango, limeade and sugar in a large pitcher. Place in the fridge and let sit overnight.IMG_2130Pour in cava right before you are ready to serve and mix thoroughly. Strain into glasses containing ice, 3 raspberries, 1 frozen mango cube, and 1 slice of lime.


Nutrition Facts:

Calories: 290; Fat: 0 g; Sodium: 1 mg; Cholesterol: 0 mg; Carbs: 21 g; Sugars: 15 g; Protein: 1 g

Amanda’s Rating: 8/10

Nevin’s Rating: 7.5/10