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Summer Peach Sangria

June 4, 2020 by girlinspired Leave a Comment

It’s the taste of summer in your glass. A fragrant fruity blend of fresh peaches, mango, and orange in this delicious summer white peach sangria. Sip a glass of this white sangria to cool down or enjoy an evening with friends.

peach sangria in a carafe and wine glasses with blueberries on a toothpick and a peach slice for garnish

Sangria is a fruit infused wine beverage derived from Spain where fruits are muddled with and soaked in wine. You can use a variety of fruits, sweeteners, other liquors, and different types of wine to make sangria – the options are limitless. Today’s white sangria is infused with fresh peaches and mangos, and mixed with a peach, mango, and orange puree for the perfect summer drink.

peach sangria in a carafe and wine glasses with blueberries on a toothpick and a peach slice for garnish

It’s important for the mix of ingredients to blend together and for the wine to absorb the flavor from the fruit added to it. Sangria is best if soaked together overnight, but give it at least a few hours to meddle together if you don’t have time to mix the drink the night before. Since peaches have a subtle flavor, this peach sangria recipe really does get better the longer the flavors sit together.

peach sangria in a carafe and wine glasses with blueberries on a toothpick and a peach slice for garnish

You can mix up this sangria for a small or larger group. Simple multiply the recipe. As given, the following ingredients will make 4-6 servings. Use fresh, ripe fruit for the best results.

marble and wooden cutting board with sliced peaches and mango and a carafe of orange juice

Peach Sangria Ingredients

  • 1/2 cup triple sec liquor
  • 1 750 ml bottle of white wine (Sauvignon Blanc, Moscato, or Pinot Grigio are popular choices)
  • 1/2 cup orange juice
  • 1/2 cup simple syrup
  • 1 mango
  • 3 fresh peaches
  • blueberries for garnish
  • club soda to top each glass if desired

How to Make the Sangria

Step 1: In a blender or food processor, pulse together one peach, 1/2 mango, and the orange juice into a puree. You can alternately muddle these ingredients together instead of making the puree.

peaches and mango slices in blender
peach and mango puree in blender

Step 2: Slice the mango and two peaches, removing their pits. Place the sliced fruit in a pitcher or carafe.

Step 3: To the pitcher, add the fruit puree, simple syrup, triple sec, and full bottle of wine. Stir.

triple sec poured into gold measuring cup with wine and bottles in background
wine poured from bottle into glass jar

Step 4: Refrigerate overnight.

Step 5: Serve over ice, adding blueberries for garnish and a splash of club soda to each glass, if desired.

peach sangria in a carafe and wine glasses with blueberries on a toothpick and a peach slice for garnish, marble and wood cutting board

Leftover sangria will keep in the refrigerator for several days. Add ice and club soda to each individual serving rather than the pitcher/carafe so that you don’t water down the sangria.

Peach sangria blends well with a variety of other fruit flavors. You can use peach schnapps instead of the triple sec. Substituting strawberries or raspberries for the mango or blueberries would also be lovely. If you like a stronger strawberry flavor, you might also enjoy this Strawberry White Sangria.

peach sangria in a carafe and wine glasses with blueberries on a toothpick and a peach slice for garnish

Summer Peach Sangria

A fruity and fragrant white wine with peaches, mango, and orange flavors.
Print Pin Rate
Course: Drinks
Keyword: peach mango sangria, peach sangria, white sangria
Prep Time: 15 minutes
Chilling Time: 12 hours
Total Time: 12 hours 15 minutes
Servings: 6
Calories: 196kcal

Ingredients

  • 1 750ml bottle white wine Sauvignon Blanc, Moscato, Pinot Grigio
  • 1/2 cup triple sec
  • 1/2 cup orange juice
  • 1/2 cup simple syrup
  • 3 peaches
  • 1 mango
  • blueberries for garnish
  • 1 cup club soda

Instructions

  • Puree or muddle together one peach, half of a mango, and orange juice.
  • Slice other half of mango and two peaches into neat slices. Add to pitcher or carafe.
  • In pitcher, combine fruit puree, fruit slices, triple sec, white wine, and simple syrup. Stir.
  • Refrigerate sangria overnight (or for at least several hours).
  • Serve sangria over ice with a splash of club soda. Garnish with blueberries.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 196kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 265mg | Fiber: 2g | Sugar: 40g | Vitamin A: 659IU | Vitamin C: 28mg | Calcium: 16mg | Iron: 1mg

Filed Under: Drinks, Food and Recipes Tagged With: mango, orange, peach, sauvignon blanc

Mango Avocado Salsa

June 3, 2020 by girlinspired Leave a Comment

This mango avocado salsa is the perfect sweet and savory blend of fresh ingredients. This mango salsa gets its sweetness from fresh mangos and white corn while bell pepper, jalapeƱo, red onion, and tomato balance the savory and spicy side. The creamy avocado, cilantro, and lime pull the dish together for a perfect salsa. Serve this delicious side dish alone with tortilla chips or with the most drool-worthy slow cooker carnitas or instant pot carnitas tacos.

diced mangos, red onion, white corn, avocados, and tomatoes in a glass bowl with whole mangos, limes, and a red and white linen in the background.

Mango avocado salsa is such an easy and refreshing side dish. It brings brightness and added flavor to a simple dish like tacos or a piece of grilled fish or chicken. There are many fruits and vegetables that can go into this dish. I like to always use mango tomato and avocado, but you can add pineapple or omit the bell pepper – use what you have available!

overhead photo of fruits and vegetables whole or partially chopped on a cutting board with knife and red and white linen

Salsa Ingredients

  • 1 bell pepper (yellow or orange is lovely for the color and a sweeter flavor)
  • 2 large mangos (learn how to cut a mango here)
  • 1-2 tomatoes
  • 1 jalapeno or other hot pepper of choice
  • 1/2 red onion
  • juice of 2 limes
  • large handful of cilantro
  • 1/2 cup frozen (or fresh) sweet white corn
  • 1-2 cloves of garlic, minced
  • 2 avocados (wait to dice until ready to serve)
  • salt and pepper to taste

Making the Mango Avocado Salsa

Step 1: Dice bell pepper, mangos, and tomatoes. into small pieces similar in size.

Step 2: Remove seeds and dice hot pepper into very small pieces. Dice red onion and cilantro into very small pieces as well.

Step 3: Stir together all ingredients except for the avocado.

Step 4: Cover bowl and place in refrigerator for 2-3 hours to allow flavors to blend.

Step 5: Dice avocado and stir into salsa. Serve immediately!

step by step photo collage showing diced vegetables and herbs, then the mixed ingredients with limes and a bowl of white corn, then all ingredients mixed, then avocado chunks being stirred in

Using Mango in this Recipe

Mangos have a unique sweet and creamy taste. They are refreshing in this recipe and give a tropical twist to an otherwise traditional tomato salsa. Mangos can be tricky to cut, but I have a fool-proof method for cutting up mangos. Be sure to check that out so that you can make the most of your mangos and use all of their juicy goodness in this salsa recipe.

overhead photo of mango avocado salsa in clear glass bowl with whole mangos, lime slices, cilantro, and a red and white linen in background

How to Serve Mango Avocado Salsa

My go to dinner for serving this flavor packed salsa is Carnitas Tacos. We make carnitas in the slow cooker or in the Instant Pot and either way, they’re absolutely delicious in a taco shell with a big spoonful of mango avocado salsa on top. The salsa is also superb with a grilled or baked filet of salmon or grilled chicken breast. You will probably find yourself going back for more salsa and it is just fine to scoop it up with tortilla chips.

overhead photo of tacos lined up on white plate with mango avocado salsa garnish and lime and cilantro garnish

Storage and Leftovers

Keep any leftover salsa in the refrigerator with a tightly sealed cover – either a lid or plastic wrap. The avocados may start to discolor (although the lime juice does a pretty good job combating the brown), but the salsa will still be good for several days.

closeup spoonful of mango avocado salsa in glass bowl with whole mangos in background

Filed Under: Food and Recipes, Soups|Salads|Side Dishes Tagged With: avocado, cilantro, mango, salsa, tomato

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