Thai basil, chili, and mango are probably three of my favorite flavors, and when combined? POW! So when I thought of pairing these classic flavors from Thai cuisine with a slightly sweet, fruit forward wine, I knew I’d love the results. Enjoy!
For 2 large pitchers
1/2 cup palm sugar or dark brown sugar
2 mangos, peeled and chopped
4 Thai chilies, finely sliced (more if you like it really spice)
serrano chilies work too
1 bunch Thai basil, leaves removed and roughly torn
if you can’t find this, regular fresh basil will work too.
3 bottles of white or rose wine (something with a bit of residual sweetness)
First, make the palm sugar syrup by combining a 1/2 cup of palm sugar (or dark brown sugar) with 1/2 a cup of water in a small pot. Bring to a simmer over medium heat, cook until the sugar has melted (about 5 minutes), and remove the pot from the heat. Let it cool to room temperature.
Combine the mango, chilies, basil, and wine in two pitchers. Add the sugar syrup a little at a time until it’s at the desired sweetness. Pop the pitchers in the fridge for 2 hours (up to 2 days) to let the flavors mingle. Be warned, the longer you let the sangria sit, the spicier it will get, so if you don’t want it too hot either add less chili or add the chili a few hours before serving. Fill the pitchers with ice and serve.