Ingredients

• 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
• Method:
• 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.