Spanish

Mango-Persimmon Sangria takes 10 minutes to prepare.

Mango-Persimmon Sangria takes several minutes to cook.

Mango-Persimmon Sangria makes 12 servings.

The ingredients for Mango-Persimmon Sangria are:

1 750ml bottle of red wine (I like to use Shiraz or Shiraz-Cabernet)
2 20-oz bottles of Sprite
3 oz Triple Sec (orange-flavored liqueur)
1 peach (fresh) or 1 cup frozen peaches
1 mango (fresh) or 1 cup frozen mangos
1 medium apple
1 persimmon, if in season. (This is not a deal breaker, the sangria will taste just as great without it.)

Here is how you make Mango-Persimmon Sangria:

Chop fruit. If using frozen peaches and mangos, thaw fruit by either microwaving on defrost for 2 minutes or running frozen fruit under warm water for 1-2 minutes.Pour the wine and Sprite into large pitcher or bowl. Add chopped fruit. Add Triple Sec to taste. (I usually add about 3 oz for a sweet drink.) Stir.Pour into a red wine glass or goblet, ensuring that you add some fruit to the glass.Makes approximately 12 6-oz servings.Number of Servings: 12Recipe submitted by SparkPeople user TERRIFICLYFIT.

The nutritional information for Mango-Persimmon Sangria is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 115.5

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 23.0 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 1.3 g
• Protein: 0.4 g

Mango-Persimmon Sangria is Spanish cuisine.