Tropical Sangria Mocktail Recipe

Peel and dice the ripe mango. Reserve a few small mango cubes (about 8–10) for garnish if desired.

Place diced mango and the 1 cup passion fruit pulp (if seeds present, scoop pulp into a fine mesh sieve and press to strain seeds—reserve the strained juice) into a blender. Add the fresh orange juice, white cranberry juice, and fresh lime juice.

Blend on high until completely smooth, about 30–45 seconds. Taste for texture; if too thick, add 2–3 tablespoons water to loosen.

Stir the simple syrup into the blended mixture. If using honey, warm it slightly and whisk it into the puree so it dissolves evenly. Taste and adjust: add more simple syrup 1 teaspoon at a time if you want sweeter, or a little more lime juice for brightness.

Pour the blended puree into a 1.5–2 quart pitcher. Add the reserved mango cubes and orange slices to the pitcher.

Add ice to the pitcher if serving immediately (about 2 cups) or chill the puree mixture in the refrigerator for 30–60 minutes to let flavors meld. If chilling, do not add sparkling water until just before serving to preserve fizz.

When ready to serve, add the sparkling water or club soda to the pitcher and gently fold to combine (do not stir vigorously). Adjust texture with additional sparkling water for a lighter drink or more puree for a thicker mocktail.

Fill each glass with ice (about 1/2 cup per serving). Pour sangria mocktail into glasses, leaving space for garnishes and a final fizz.

Garnish each glass with an orange slice, a lime wheel, a sprig of mint, and a half passion fruit floated on top or a spoonful of passion fruit pulp. Optionally, drop a mango cube into each glass.

Leftover puree (without sparkling water) can be refrigerated in a sealed container for up to 48 hours. Add sparkling water only when serving to keep carbonation.