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Home : Drinks : Sparkling Mango Strawberry Sangria (Nonalcoholic)

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Sparkling Mango Strawberry Sangria (Nonalcoholic)

Contributed by: NAPSA

Celebrate The World's Most Popular Fruit With Sparkling Mango Sangria

(NAPSA) - With warmer weather upon us, there isn't a better time to entertain guests with a refreshing sangria complete with a fresh twist of mango. This Sparkling Mango Strawberry Sangria is a fun, nonalcoholic twist on the traditional drink recipe and is full of fresh mangos, strawberries, orange and lemon juices, cinnamon and lemon-lime soda. You can also easily create an adult version.

Sparkling Mango Strawberry Sangria (Nonalcoholic)
Not only do mangos sparkle in a variety of dishes and beverages, they're an excellent source of vitamins A and C and a good source of fiber. Try this delicious new take on a classic and discover another reason mangos are the world's most popular fruit.

Ingredients:

  • 9 ounces fresh mango and strawberry puree (6 large strawberries with 1 ounce simple syrup plus 6 ounces strained mango puree)
  • 6 ounces fresh orange juice
  • 6 ounces fresh lemon juice
  • 3 ounces simple syrup (mint infused) or to taste*
  • 2 cinnamon sticks
  • 1 liter lemon-lime soda
  • Fruit for garnish: mango, strawberries, orange, lemon and mint sprigs

Directions:

Place above ingredients (excluding lemon-lime soda) into a large glass container, cover and refrigerate overnight. When ready to serve, pour into an ice-filled pitcher to 2/3 full. Add fresh sliced fruits and top with lemon-lime soda, stir gently to mix. Serve in ice-filled wineglasses with fresh fruit.

To make the adult version, add four ounces of orange liqueur and four ounces of lime-flavored vodka to the large glass container, cover and refrigerate overnight. When ready, replace the lemon-lime soda with one bottle of chilled Prosecco.

* Simple syrup: Mix a 1:1 ratio of water to sugar; bring water to a boil, add sugar to dissolve and cool.

For more recipes and instructions on how to select and cut a mango, visit www.mango.org.


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