Latin Twist: Mango Sangría


The first time I enjoyed sangría, I was 18 and living in Spain. (Actually the very first time I tried it, I ended up cutting my hair off—but that’s another story!)

Back to sangrias and possibilities, during my year in Barcelona, I sampled many (and yes, I did study—and learned Spanish! Actually, it was probably the sangría that helped me learn español!) and came home with a few variations. Later, while visiting Latin American and enjoying a wide array of tropical fruits, I decided it was time to marry the flavors. That’s how my mango sangría was born!

These days, I vary my sangría depending on the fruit I find. Of course the wine you start with is key. Most recently, I used a great sangría wine: 2010 Borsao Garnacha, and combined it just with chunks of mango and granny smith apple. Okay, mis amigos, those of you who tried it, please share… Also, though I didn’t add any sugar, I did finish the glasses with a splash of sparkling water (most enjoyed, but my dad said he doesn’t like the sparkle). Again, this is a simpler version than the one I’ve got in Calypso Coolers. Would love to hear how you like it, or what fruit you enjoy with your sangria!  (By the way, to find some great treats to serve with your sumptuous sangía, check back here—or check out In the Kitchen with Arlen for ideas!)


Mango Sangría
Adapted From Calypso Coolers, Arlen Gargagliano, ©2007


Serves about 12


3 bottles 2010 Borsao Garnacha, or your favorite garnacha

3 to 4 granny smith apples, coarsely chopped but not peeled

3 mangos, peeled and coarsely chopped into bite-sized chunks

1 lemon, sliced into half-moon pieces

Sparkling water


In a large pitcher or glass jar, combine the wine, apples, and mango chunks. Cover, refrigerate, and let steep for at least 4 hours or overnight. Just before serving, add the lemon. Serve with a splash of sparkling water (optional)


About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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