This drink benefits from a mango that isn't watery. So avoid Rasbhari or Payari and consider Alphonso, Totapuri or Langda. The key is to enjoy the flavors of both fruit in this tropical summer drink but not to let the mango over power the lychee. White wines differ in sweetness. Do not use a dessert wine just an ordinary table wine and adjust the amount of sugar syrup you add after you stir in the Lychees.

Serves 8 in large white wine glasses or use highball glasses

2 cups cubed fresh mango, use. mango with a firm flesh, avoid the ones with more juice

about 1 cup sugar syrup to taste

1/4 cup fresh lime juice

2 cups fresh lychee puree strained

1 bottle (750 ml) inexpensive white wine such as a Zinfandel, Sauvignon Blanc

1/4 cup vodka or to taste

1 cup club soda

lime slices to garnish


Sprinkle the chopped mango with the sugar and let it sit for 1 hour at room temperature.

Combine the macerated mango, orange juice, lime juice, triple sec, lychee liqueur, wine and the sliced lime in a large (preferably clear) pitcher. Stir to blend. Taste and stir in more sugar if you like your sangria sweeter.

Cover and chill for about an hour to let the flavours develop (or up to eight hours).

To serve, pour the sangria into glasses and top with club soda to taste. Garnish with mint leaves and a slice of lime.


Combine the bottle of wine and vodka with the lychee puree. Add the lime juice to taste-just enough to intensify the flavour of the lychee. Add sugar syrup a little bit as a time to adjust the sweetness to your taste. if lychee juice is very sweet you may not need any.

Stir in mango pieces and chill for an hour. Stir in club soda and pour into glasses filled with ice cubes. garnish with lime slices. Serve with a tall spoon.