1 pineapple (cut in chunks)
2 ripe mangos (cut in chunks)
1/3 cup Pineapple Juice
1/3 cup 25 Star Balsamic Vinegar
1 bottle chilled white wine (we used Pinot Grigio)
1 sprig of mint (for garnish)
- Place the cut fruit in a pitcher.
- Pour Pineapple Juice and Balsamic Vinegar in pitcher.
- Add white wine.
- Allow to sit, refrigerated for at least ½ hour, preferably overnight.
- Place Ice in Glasses . Pour Sangria over Ice. Garnish with mint.