Tropical Sangria with Passionfruit

Ingredients

• 2 whole Mangos
• 8 whole Strawberries, Sliced (plus 2 For Garnish)
• 2 Passion Fruits
• 1 bottle Sauvignon Blanc
• 1 cup Pineapple Juice
• ½ cups White Rum
• ¼ cups Superfine Sugar
• 1 dash Sparkling Water
• 4 sprigs Mint

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Halve the passion fruits and scoop the pulp and seeds into a large pitcher or bowl. Peel the mangos, cut the flesh away from the pit, and dice it into small cubes.

2. Slice the 8 strawberries, reserving 2 whole strawberries for garnish. Add the sliced strawberries and diced mango to the pitcher with the passion fruit.

3. Add the superfine sugar and white rum, then stir gently for about 1 minute so the sugar begins to dissolve and the fruit softens.

4. Pour in the Sauvignon Blanc and pineapple juice, and stir to combine. Tear 2 of the mint sprigs lightly and add them to the pitcher.

5. Cover and refrigerate the sangria for at least 1 hour so the flavors blend.

6. Just before serving, stir in the dash of sparkling water. Taste and serve the sangria in glasses, dividing the fruit evenly.

7. Slice the 2 reserved strawberries and garnish each glass with a strawberry slice and a mint sprig.