Sparkling Mango Strawberry Sangria

Menu Part: 
Beverage
Cuisine Type: 
Spanish
Serves: 
10

A fun, nonalcoholic twist on the traditional drink, full of fresh mangos, strawberries, orange and lemon juices, cinnamon and lemon-lime soda. You can also easily create an adult version (and we've provided the recipe for that here, too).

Ingredients

Without alcohol:
6 oz. mango puree (from 9 ounces ripe mango)
6 large strawberries, pureed
1 oz. simple syrup
6 oz. fresh orange juice
6 oz. fresh lemon juice
2 cinnamon sticks
1 liter lemon-lime soda
1 mango, peeled, cubed

With alcohol:
To first six ingredients above add:
4 oz. orange liqueur
4 oz. lime-flavored vodka
1 bottle (750 liters) Prosecco (chilled)

For garnish:
Fresh strawberry, orange and lemon slices
Mint sprigs

 

Steps

1. To make without alcohol: Place first six ingredients into a glass container; cover and refrigerate overnight.

2. To make with alcohol: Add orange liqueur and lime-flavored vodka to the refrigerated mixture.

3. For each serving, to order: When ready to serve, pour into an ice-filled pitcher to two-thirds full. Add fresh sliced fruits and top with lemon-lime soda or Prosecco; stir gently. Serve over ice in wine glasses, garnished with mint sprigs and fresh fruit.
 

Source: Created by Tony Abou-Ganim and presented by the National Mango Board.

More From FoodService Director

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

FSD Resources