Ingredients

The following ingredients have 6 Servings
  • 1/4 cup Mango Puree
  • 2 tablespoons Agave Nectar
  • 1/4 cup Grand Marnier
  • 1 bottle Rosé Wine
  • 14 ounces Sparkling Rasperry Juice (I used Izze natural sparkling juice)
  • 1 pint fresh Raspberries, rinsed
  • 1 1/2 Mango, cut into 1-inch cubes
  • 10 Raspberries
  • 10 pieces Mango
  • Fresh Mint

Instruction

  • To make the mango puree, place a 1/4 cup of chopped mango in a small food processor or blender and blend until pureed. Measure, and blend more if needed until you have a 1/4 cup of puree.
  • Alternatively, finely chop a few pieces of mango and then mash with a fork until you get 1/4 cup of puree.
  • In a glass measuring cup, combine the mango puree, agave nectar, and grand marnier. Whisk until combined.
  • Add mango mixture to a large serving pitcher. Then, add the Rosé wine.
  • Add the mango and raspberries. Stir to combine
  • Chill for at least 4 hours or overnight. Add the sparkling raspberry juice just before serving.
  • Serve cold.
  • Garnish each glass with fresh mango, raspberry, and mint.