Mango and Vodka Frozen Cocktails…..also known as Slush puppies or Slurpees for adults 🙂
Juicy mango, a hint of lime and a shot of vodka. Simple, cooling and delicious.
These frozen cocktails are perfect for the summer weather. It may officially be Autumn but yesterday it was 38ºC (100ºF) which is pretty hot!!! (understatement 😉 ) So in the morning we headed out to the beach. After being wiped out by a few monster waves I found a sweet spot where I could rise and fall with the building waves. Bliss! Spending an hour floating in the water was perfect. The stress and heat of life just floated away!!
Although the sandy hot journey home wasn’t quite as enjoyable 😉 but that was all made better better by cooling delicious frozen cocktails in the garden later!
When I was at university they used to have slush puppies machines in the campus bar. It was always a source of amusement that they didn’t contain alcohol. You would order two slush puppies and then get a double vodka in a pint glass. Mix everything together and sit out in the sunshine. Not much has changed I guess 😉 although I do not suggest serving these in pint glasses!!!!!
Relax get your feet up and enjoy a frozen cocktail in the sunshine. If Mango isn’t your thing then why not try my Strawberry and Rosemary Gin Fizz. Delicious strawberry infused gin topped with slightly sparkling moscato and a hint of rosemary.
But whatever you decide to drink today, cheers! Here’s to sunny days and family days.
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- 1/4 cup caster sugar
- 1/4 cup water
- 450 g (1 lb) frozen mango chunks (see notes)
- 2/3 cup vodka
- 2 limes
- 1 cup ice
- Lime slices for garnish
Place the sugar and water in a small pan and heat gently until the sugar dissolves. Set aside to cool.
Remove the mango chunks from the freezer and leave them to soften slightly (about 5-10 minutes).
Pour the vodka into the food processor, add the mango chunks and then squeeze in the juice from the limes.
Puree until you have a thick smooth slush.
Taste and use the sugar water to sweeten to taste (I add it all!)
Puree once more and then pour into glasses.
Garnish with lime wedges and serve.
For the frozen mango, I buy the pre-prepared bags that you can buy in the supermarket. They work out far more economical!
However if you have a excess of fresh mangos, cut them into chunks and freeze on a lined baking sheet before transferring to a ziplock bag.
If you are using homemade frozen mango, only leave it to defrost for 5 minutes as the pieces tend to be smaller and will soften quicker.