Latin Twist: Passion Fruit Sangría


Mis queridos amigos, it’s a ssssssteamy  day here in New York, and here’s the big question for you: Is it too early to start sipping sangría? Here’s my answer:

Sipping Sangria!

Of course as far as drinks, the sky’s the limit (I know, I use that a lot, but I mean it!). This one, the passion fruit sangría, is one of my personal favorites. AND, if you were up at dawn and happened to be watching Buenos días Nueva York on Telemundo, and you understand Spanish, you saw and understood the recipe! But just in case you didn’t, here it is! ¡Buen provecho! Enjoy!

Latin Twist: Passion Fruit Sangría

Yield: 4 to 6 servings

Latin Twist: Passion Fruit Sangría

Adapted from a recipe I first published in Mambo Mixers, this summertime treat is perfect for steamy day soirées!


  • 1 cup fresh-squeezed orange juice
  • 1 cup passion fruit purée or nectar
  • Juice of 2 limes
  • 1/2 cup mango nectar
  • Sugar to taste
  • 3 tablespoons Cointreau
  • 1 bottle dry-ish white wine
  • 6 half-moon orange slices
  • 2 Granny Smith apples, cored and cut into eights
  • Ice


  1. In a large pitcher, combine the juices, nectar, sugar, Cointreau and white wine.
  2. Stir in the lime, orange, and apple slices
  3. Cover and refrigerate for at least 2 hours or overnight.
  4. Stir well in pour into ice-filled (halfway!) glasses.
  5. Use a spoon to add some fruit to each glass.
  6. Serve

Passion Fruit Sangría


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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