In a large pitcher, stir together Pinot Grigio, mango nectar, white rum, limeade, coconut water, and maraschino cherries with juice. Stir until well combined. Stir in chopped mangoes and sliced limes. Cover and refrigerate 2 hours or until chilled.
Recipe
Author
Hy-Vee Weekly Ad
Save Options
Description
Our tropical white wine sangria packed with cherries, mangoes, rum, and coconut water will quench your thirst this summer.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (750-ml.) bottle Pinot Grigio | ||
| 3 c. mango nectar | ||
| 1 c. white rum | ||
| 1 c. limeade, or Hy-Vee lemonade | ||
| 1 c. coconut water | ||
| ½ c. Hy-Vee maraschino cherries, with juice, undrained | ||
| 2 mangoes, peeled, seeded, and chopped | ||
| 3 limes, thinly sliced |
Things To Grab
- Large pitcher
- Large wine glasses
- Ice
Directions
When ready to serve, fill a large wine glass with crushed ice. Pour sangria into prepared glasses and garnish with marsachino cherries, chopped mangoes, and lime wedges.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 31g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
From the week of May 29, 2019