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Mangria with Malbec, Cruzan Coconut Rum, Mangos and Key Limes

The trick to making this sangria is freezing the mangoes first. Mangoes from your supermarket’s freezer section will work fine. As they defrost, they add their juices to the wine. For best results, allow the fruit to soften and separate before serving. If you like the taste of coconut, you can substitute coconut rum.



3/4 cup water

3/4 cup sugar

2 (.75-liter) bottles Malbec red wine or Malbec rose wine, chilled

1 cup Cruzan Coconut rum

2 key limes, juiced

2 key limes, sliced

2 oranges, sliced

1 liter club soda, chilled

1 quart frozen mango, cut into bite-size chunks

Ice (optional)


  1. Make a simple syrup by combining 3/4 cup water and 3/4 cup sugar in a saucepan. Bring to a boil and cook, stirring, until sugar has dissolved. Remove from heat to cool. Refrigerate until chilled.
  2. Combine wine, rum, 1/2 cup chilled simple syrup and key lime juice in a punch bowl. Float lime and orange slices on top. Just before serving, add club soda and frozen mango. If the Mangria isn’t cold enough, add ice. Serve in punch cups with at least one or two chunks of mango per serving.