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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources