Mock Mango-Cucumber Sangria
This recipe blends the best of fruit, herbs and vegetables to create a light and flavorful beverage ideal for hot-weather.
2 cans (15 oz. each) Del Monte® Diced Mangos in Extra Light Syrup, not drained
1 medium cucumber, sliced
2 limes, sliced
40 fresh mint or basil leaves, divided, plus more for garnish
3 1/2 cups chilled ginger ale
Combine mangos, mango syrup, cucumber, limes and 20 mint leaves in a large pitcher.
Stir gently and refrigerate at least 2 hours.
Remove mint and replace with reserved 20 fresh mint leaves. Add ginger ale and serve over ice, if desired. Garnish with additional mint.
VARIATION: To make Mango-Cucumber Sangria, prepare recipe as directs, except omit ginger ale and add 1 bottle (750 ml) chilled white wine. Chill overnight for best flavor.
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