Mangrias with Malbec, Rum, Mangoes and Key Limes

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 10 servings
  • Prep: 5 mins
  • Cook: 5 mins

The trick to making this sangria is freezing the mangoes first. Mangoes from your supermarket’s freezer section will work fine. As they defrost, they add their juices to the wine. For best results, allow the fruit to soften and separate before serving. If you like the taste of coconut, you can substitute coconut rum.


3/4cup water
3/4cup sugar
2 (.75-liter) bottles Malbec red wine or Malbec rose wine, chilled
1cup rum
2 key limes, juiced
2 key limes, sliced
2 oranges, sliced
1liter club soda, chilled
1quart frozen mango, cut into bite-size chunks
Ice (optional)


  1. Make a simple syrup by combining 3/4 cup water and 3/4 cup sugar in a saucepan. Bring to a boil and cook, stirring, until sugar has dissolved. Remove from heat to cool. Refrigerate until chilled.
  2. Combine wine, rum, 1/2 cup chilled simple syrup and key lime juice in a punch bowl. Float lime and orange slices on top. Just before serving, add club soda and frozen mango. If the Mangria isn’t cold enough, add ice. Serve in punch cups with at least one or two chunks of mango per serving.


Nutritional Info *per serving

  • Glycemic Load 10
  • Calories 300
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 30mg
  • Potassium 250mg
  • Carbohydrate 37g
  • Fiber 3g
  • Sugars 30g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 70%
  • Calcium 4%
  • Iron 4%