June is National Mango Month. Even though, it’s really delicious, I only use mango once or twice a year in my meals. My girls love it and have enjoyed some items I’ve made this past month. If you missed out, you can try it on this zesty Asian slaw I made for the 2022 Giro Champion’s Meal. While they didn’t get to enjoy today’s feature, they did appreciate leftover diced mango. One new discovery I made this month was trying out a honey mango. Those are super delicious and have a different twist to your typical mango flavor.
Today, though, I made something perfect for a hot summer day. With picnics and parties coming up, this is a sure bet to be a crowd pleaser. I offered another white sangria on my page before, but that was a bit vanilla-forward with the Licor 43 liqueur. I dialed it back in the recipe I provided to you. Today’s sangria, also featuring summer peaches, has hints of that vanilla-esque flavor from the mango’s middle-of-the-tongue sugars, but it’s much more subdued and palatable. I hope you enjoy it as much as we did! Of course, if you also want to get in on some of that delicious stuffed pepper action, I got you covered there as well.
Mango-Peach Sangria
from Food & Wine, John Besh
⅓ cup sugar
Viognier (2019 Les Lys Viognier was really good!)
1 cup Grand Marnier
2 peaches, sliced into thin wedges
Mango, peeled and chopped
¼ mint + more for garnish
Combine the sugar and ⅓ cup water in a small pot and bring to a boil. Stir to dissolve the sugar. Allow to cool slightly, then pour into a pitcher and place in the refrigerator to cool completely.
When ready to serve, add a bottle of Viognier along with the remaining ingredients to the pitcher and give a stir.
Fill glasses with ice and serve with a garnish of mint.
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