Calypso Mango Sangria Recipe
Sangria is a versatile and colorful alcoholic drink that will freshen up your happy hour or beach lounging sessions. The great thing about a Sangria is that that you can easily play around with the recipe to make it your own signature drink.
You can substitute the alcohol with your favorite type, make it stronger or lighter, add more fruit or juice – the sky’s the limit!
Types of Sangria
In addition to the classic Spanish Sangria, there are many regional variations of sangria where different ingredients can be used.
To make sangria, you typically need:
- A type of fruit juice, such as orange juice
- Sparkling water or soda
- Here you can use anything that is both tart and sweet, such as oranges, pineapple, peaches, nectarines, apples, pears, cherries, raspberries, and strawberries.
- Flavored liqueurs, fruit schnapps, brandy or cognac.
- Sweeteners, agave syrup, nectars etc.
What is the Best Wine to Use for Sangria?
You can make sangria with red, white, rose and even sparking whine, but the trick is getting the right kind of type.
When it comes to red wines, pick a dry, fruity and has a low level of tannins. Tannins are natural compounds that occur in the skins, seeds and stems of the grapes, and it’s what gives the wine its bitter or astringent taste.
How does this have to do with your Calypso mango sangria? Well, tannins tend to have an odd taste when chilled. And even if you keep them really cols, high-tannin wine will have a chalky and very astringent taste that is not welcomed in a fruity cocktail.
These strong flavors are strong to cover, and this is why many people add a lot of sugar in an attempt to mask the bitterness of the tannins.
Wines from any country can be used, but as the drink is originally from Spain, you can start with some red wines from there.
Some recommended wines for red sangria are Grenache (Garnacha), with its sweet cherry flavors, Tempranillo, with its herby and spicy aftertaste, and Monastrell (aka Mourvèdre), with its darker fruit flavors and black peppery notes.
A couple of worthy contenders are Malbec or Bonarda from Argentina, Merlot, Pinot Noir and Zinfandel.
White wines are easier to pick, as you do not have to worry a lot about tannins. You can basically choose any white wine you like and you would still have a good sangria.
But for your cocktail to have that fresh and fruity zing, avoid a wine that has lots of woody, oak undertones.
The best type is a white wine with dry, crisp wine with high acidity, such as Vinho Verde, Chardonnay, Pinot Grigio, Sauvignon Blanc, or Riesling. If you’re are looking to add more of a tropical, fruity taste go for a lush whine such as Viognier or Pinot Gris.
Now you might feel overwhelmed with so many choices, but generally, if you pick a wine you enjoy on its own, it will work just fine with your sangria.
A great way of enhancing the freshness of your white sangria is by using garnishes such as herbs, cucumbers, lemons or limes.
For a rosé sangria, go for pink, fruity wines from California or Spain. These types of wine are generally low in tannins as well, just be sure they are not too dry and bubbly.
Sparkling wine While there are not many sparkling wine sangrias, Cava has proven us otherwise. Cava is a Spanish bubbly wine that is used to make Cava Sangrias. Light, bubbly and festive, it is a summer favorite served by many seaside and pool bars.
Liqueurs such as brandy, schnapps or cognac give the cocktail a little kick. You can opt for any brandy you like, even if it’s the cheaper kind.
How strong do you make a Sangria?
This depends on how much you decide to spike your sangria with liqueur. The more of it you put in, the higher the alcohol content. A wine-only sangria will obviously be lower in alcohol.
You can leave out the brandy if you want a tamer, lower-alcohol content sangria.
Fruit gives the wine fresh and sweet flavors and makes it look all festive and colorful. You can add your fruit in juice format, squeeze them directly into your sangria or just thinly slice them.
Strawberries and peaches make a wonderful combination, but honestly, you can use basically any fruit as long as it’s not bananas.
Let’s talk mangoes
While any type of mango will do just fine, the Calypso mangoes are ideal to balance out a strong sangria and infuse it with a tropical taste. Calypso mangoes are known for their very sweet, firm flesh that lacks the annoying stringy bits that have a hard time parting with your teeth.
Sweetener and syrups
While not necessary if you have already a sweeter wine, liqueur, or fruit juice, sweeteners can sometimes balance out the robust taste of brandy or darker whine, rounding out its flavors.
You can opt for a natural sweetener, such as gave nectar, date sugar, brown rice syrup, honey, maple syrup, monk fruit syrup, molasses and blackstrap molasses, sorghum syrup and stevia.
- 2 (750ml) bottles of white wine
- 1 cup mango rum
- 12 oz peach nectar
- 12 oz mango nectar
- 1 cup mango fresh, diced
- 1 cup peaches fresh, sliced
- 10 fresh raspberries
- 1/2 cup simple syrup
- Club soda( if you want to skip the rum)
- Pour the rum, whine, peach and mango juice into a cocktail shaker with some ice.
- Cover it and gives it a good shake for a few times until you start seeing a bit of frost on the outside of the shaker.
- Add in your fruits and syrup and give it a light shake.
- Now pour the drink in a chilled glass or store the entire shaker in the fridge until you serve it.
- Add the herbs and sliced fruit as garnishes.
Now add a tiny umbrella and enjoy your Calypso Mango Sangria!