Tropical White Sangria

Back in the days of the ancient Greeks and Romans, wine wasn’t nearly as delicious as it is today; as a result, it was usually mixed with water, juices, spices, and even fruits to make it drinkable. In 15th century Spain, red wine or “sangria” (which comes from the Spanish word for “blood”) mixed with spices, fruits, and water began to gain popularity – after a couple thousand years and a whole lot of partying, sangria has evolved into the boozy, fruity beverage we all love today! Nowadays, you can combine almost any wine, booze, and fruit and call it sangria; this white wine version takes a dip down to the tropics with pineapple and passionfruit juice, as well as fresh mangos and oranges for the perfect end-of-summer cocktail.

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes


  • 1 (750 ml.) bottle Sweet White Wine
  • 1 c. Coconut Rum
  • 1 c. Pineapple Juice
  • 1/2 c. Passionfruit Juice
  • 2 Mangos
  • 2 Navel Oranges
  • Ice


  1. Wash and dry mangos before slicing the flesh from the pit, the remove the outer skin from the wedges; cut into bite-sized chunks. Wash oranges, then slice in half lengthwise. Cut into thin slices.

  2. In a large pitcher, combine white wine, coconut rum, pineapple juice, and passionfruit juice. Stir to combine, then add ice and stir again. Add mango chunks and orange slices before serving.

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