Mango Ceviche & Mango Sangria: Delicious Easy To Follow Recipes

Enjoy mango season with these two deliciously refreshing and easy to make Mango Ceviche and Mango Sangria recipes that are perfect for the summer.

There is something unique about gripping a mango and smelling its pungent aroma, the smell of sweetness instantly triggers my taste buds and I get a tingling sensation in the back of my cheeks. It’s this perfumed fruit that takes me back to paradise, in the tropical lands of the Caribbean, where I can hear the sounds of the waves crashing as I sip on a Mango Sangria.New Mango Recipes
One of the most important aspects of a recipe is the combination of flavors and ingredients. Mangoes go well with cilantro, cinnamon and fish, making it a universal ingredient. Discover some of the other ingredients that pair well with mangoes, as well as the ones that should be avoided in this short guide. A few ingredients that really complement mangoes include rum, coffee, almonds, amaretto, and fragrant spices such as star anise, nutmeg and curry powder. The two ingredients that should be avoided at all costs when preparing dishes with mangoes are soy sauce and wasabi.For a beach fête or a cocktail night with friends, this Mango Sangria will be the perfect touch.

Mango Sangria


1 bottle of Moscato D’Asti
2 bottles of dry sparkling wine (Prosecco or Champagne)
Fruit selection: mangoes, strawberries, raspberries, blueberries and blackberries
For the most flavorful sangria, it is highly recommended to macerate the fruits in the Moscato D’Asti for 12 hours
Depending on the amount of sangria, one freshly squeezed lime will mellow out the sweetness from all the fruits

However, our Mango journey isn’t over yet, take out your Martini glasses, because we are making Ceviche with a twist

Mango-Tuna Ceviche


2 cups of cubed mango
1 lb. of Sashimi-Quality skinless fish such as Tuna cut into ½ inch cubes
½ cup of fresh orange juice
½ cup of fresh lime juice
1 small red onion thinly sliced
1 fresh Habanero chile, stemmed with seeds removed and finely sliced
1 small avocado


The fish should be placed in a large stainless steel or glass bowl with lime and orange juice, and thinly sliced Habanero chile. It is important for the fish to be submerged in the juices, so it will allow it to cook. Depending on your preference, 30 minutes in the citrus juices will be a medium-rare fish and 3 to 4 hours marinating it will be a fully cooked fish. Once it has rested in the citric juices, add the diced mangoes, avocado and red onion to the mixture. Make sure to season the avocados with salt, because salt brings out all the natural flavors in the dish. The chopped cilantro is now added to the mixture. You may transfer the Ceviche to a Martini glass, and garnish it with whole cilantro leaves.

Voilà! Now you know how to make a delicious dish and drink highlighting mangoes and their delicious fruity flavor. 

Related Articles:

Mango & Passion Fruit Sorbet

Four Gourmet Delights For Mango Season

A Cevicheria: Lisbon’s New Peruvian Cuisine Experience

© | 2019