Mango Pineapple Sangria Slush

  • This mango pineapple sangria slush blends together white wine and frozen fruits to create a fun twist on a summer favorite! 

    Mango Pineapple Sangria Slush

    Aloha from Hawaii!

    I’m on the Big Island for the week celebrating my birthday. It’s my first time on this island and I’m loving it. But then again, Hawaii holds a soft spot in the my heart. Last year’s trip to Maui was the last vacation I took with my dad. Any island of Hawaii will bring happy memories of us eating all the shave ice, açaí bowls, and malasadas within reach.

    I’ve been reading this psychology book that tries to recalibrate the way you think. It’s all about readjusting the way you perceive the world, the way you manage and interpret emotions, and the way you create definition for yourself and others. It’s a very difficult read that is really pushing my boundaries and challenging me to think differently. We’ll see how I fare once I complete the 700+ page book.

    Speaking of definitions, I’m calling anything that combines wine and fruit a sangria. Now that we’re all on the same page, let’s talk more about this mango pineapple sangria slush (aka boozy smoothie).

    Mango Pineapple Sangria Slush

    During the winter I like to stick to dark rich red wines and the more traditional sangrias. My winter sangrias include lots of spices and less fruit (just apples and oranges). During the warmer summer months is when I like to experiment and let loose. (See: lychee sangria, stone fruit sangria, raspberry peach sangria popsicles)

    This is my first blended sangria. It’s a glorified smoothie and it is life changing. From now on, I think all summer sangrias should be a frozen blended concoction.

    Mango Pineapple Sangria Slush

    Yield: serves 3-4 (multiply as needed)


    • 2 cups frozen pineapple chunks
    • 1 cup frozen mango chunks
    • 1 cup chilled white wine (Pinot Grigio or Sauvignon Blanc would work best)
    • 3/4 cup pineapple juice
    • 1/4 cup ginger liqueur
    • 1 oz lime juice
    • 5 dashes bitters
    • pineapple wedges and maraschino cherries*, to garnish


    1. In a blender, combine frozen pineapple, frozen mango, white wine, pineapple juice, ginger liqueur, lime juice, and bitters. Process until smooth. Mixture will be rather thick.
    2. Serve immediately and garnish with pineapple wedges and maraschino cherries. Cheers!

    The Little Epicurean

    Mango Pineapple Sangria Slush

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    heather (delicious not gorgeous)

    happy birthday week!! i’m assuming you’re talking about leonard’s malasadas, because those are the best golden pillows of heaven, ever. (wrong island, i know, but i can’t help but blubber about those malasadas).

    Amanda @ Cookie Named Desire

    I hope you have fun on Big Island! What is the name of the book? It sounds like something my friends would really be interested in! As usual, this cocktail sounds incredible! I made a cherry lychee sangria inspired by your lychee sangria and… tasty!!

      Maryanne Cabrera

      Thank you!! The book is called Feeling Good: The New Mood Therapy.

      Yum… I gotta check out your cherry lychee sangria!