Prepare the fruits. Wash all produce thoroughly. Peel and dice the mango into 1-inch chunks, cut the pineapple into similar-sized pieces, and slice the citrus fruits into thin rounds. Halve the passion fruits and scoop out the pulp with seeds (they add wonderful texture and flavor).
Combine the base liquids. In a large glass pitcher, pour in the chilled white wine, white rum, and triple sec. Stir gently to combine the alcohols evenly.
Add the tropical fruits. Place all the prepared fruits into the pitcher, including the passion fruit pulp. The varied textures and bright colors will make your sangria visually stunning.
Sweeten to taste. Add simple syrup and stir gently with a wooden spoon. Start with less – you can always add more later, but remember the fruits will add natural sweetness as they infuse.
Allow flavors to meld. Cover the pitcher and refrigerate for at least 2 hours, ideally 4-6 hours or overnight. The longer it sits, the more pronounced the tropical flavors will become.
Finish before serving. When ready to serve, gently stir the sangria and taste – add more simple syrup if needed. Add the sparkling water or club soda just before serving to maintain effervescence.
Serve with flair. Pour over ice in wine glasses or tumblers, ensuring each glass gets a generous helping of the soaked fruit. Garnish with fresh mint sprigs for an aromatic touch and visual appeal.