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Mango-Cucumber Wine Cooler

Perhaps it was the fact that this is a drink an American couple serve at their restaurant in Tulum, Mexico, or maybe it just spoke to me in ways most alcoholic beverages don't, but I was drawn to this drink. It was a magnetic connection. This is basically a white sangria. You could easily replace the mango for cantaloupe or peaches, but don't touch the cucumber and mint as they are essential.
Course Drinks
Cuisine American
Keyword sangria, wine cooler
Prep Time 10 minutes
Melding time 3 hours
Total Time 10 minutes
Servings 6
Author The Cowgirl Gourmet found this recipe in the July 2011 issue of Bon Appetit


  • 1 1/2  tablespoons  sugar
  • 1 750- ml bottle Sauvignon Blanc
  • hothouse cucumber peeled, quarter the cucumber and then cut into 1/4" slices or if you use regular cucumbers, cut them in half lengthwise and scrape out the seeds first
  • mango pitted, peeled, finely diced
  • 12  sprigs fresh mint divided
  • cup  ginger ale


  1. In a large pitcher, stir sugar and 1 1/2 tablespoons hot water until dissolved. Add wine, cucumber, and mango.

  2. Remove leaves from 6 sprigs of mint and stir into pitcher. Cover and chill for at least 3 hours and up to 6 hours. I let mine sit for 24 hours and the fruit was not mushy, but had melded beautifully with the wine.

  3. Stir ginger ale into pitcher. Fill 6 large wineglasses with ice. Divide wine cooler among glasses. Garnish with remaining 6 mint sprigs.