Star chef Jose Garces of Philadephia's Amada shares this refreshing sangria recipe filled with pineapple and mango.

Serves 8


You can use a 375 ml bottle of Muscat if you can't find the larger size; just don't substitute a 750 ml bottle, which is usually dry, not sweet.
  • 1 bottle (500 ml) sweet Muscat wine
  • 2 cups pineapple, cubed
  • 1 mango, peeled, pitted, and cubed
  • Small pinch saffron (optional)
  • 1 bottle brut Cava
  • 1 lime, thinly sliced, for garnish


Active time: 10 minutes
Total time: At least 2 hours

In a large pitcher or punch bowl, stir together all ingredients except Cava and lime slices. Refrigerate 2 hours or as long as overnight.

When ready to serve, slowly pour in Cava, stirring gently. Pour the sangria into ice-filled glasses. Garnish with lime slices and serve.

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