Mango Pineapple White Sangria Cocktail
Recipe:
1/2 Mango Sliced Thin
1/2 Mango Cut in Chunks
1 C. Pineapple Chunks
1/2 C. Pineapple Juice
2 T. Simple Syrup
1- 750 ml Bottle of White Sangria
1 Can Club Soda
Peel mango. Slice 1/2 of fresh mango in thin slices lengthwise. Cut 1/2 half of fresh mango in small chunks.
If using a fresh pineapple, core and peel pineapple then cut into chunks.
Lay a piece of wax paper on a plate. Place pineapple and mango chunks, spaced apart, on the wax papered plate. On a second plate covered with wax paper do the same with the mango slices, spacing them apart for easy removal once frozen. Freeze both plates of fruit until thoroughly frozen, typically 30-45 minutes.
Combine mango chunks and half of the pineapple chunks, pineapple juice and simple syrup in a blender or Ninja mixer. Blend until smooth. Refrigerate until ready to serve.
Using a toothpick, skewer two frozen mango slices with one frozen pineapple chunk. Return to freezer until ready to serve.
To serve, fill each cocktail glass 1/2 full of ice. Spoon1/2 cup frozen mango pineapple mixture over ice, pour white sangria over fruit mixture reserving room for club soda. Top glass off with club soda and garnish with the mango and pineapple skewer.
