Combine the mangoes, peaches and plums in a tall pitcher. Pour in the white wine and mango juice and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours or up to 1 day.
To serve, pour the sangria into 8 tall glasses over ice and top off with prosecco.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!