Add the diced strawberries and water to a blender. Cover and puree until smooth.
Pour the pureed strawberries through a strainer and into the bottom of a pitcher to eliminate the seeds and pulp.
Next, add the Moscato wine, soda, and mango nectar to the pitcher.
Stir the punch a few times to combine all of the ingredients and place in the refrigerator until ready to use. (I like to let it chill for at least 1-2 hours for the best flavor.)
When you're ready to enjoy the punch, pout it into stemless wine glasses and garnish with a fresh, whole strawberry on each glass.
If you can't find Langer's mango nectar in the juice aisle, try the Hispanic foods aisle and look for the Goya mango nectar. It'll be in blue cans or a blue tetra container.You can use frozen strawberries instead if fresh is not available. Just thaw the strawberries in the fridge before using them.