Tropical Fruit Slush Food

MANGO SLUSH RECIPE

Steps:

• Start by peeling the kilo of mango and taking out the seed. Then chop it up into small pieces that can be blended.
• Put the sliced up mango pieces in the blender and blend them until you get a nice consistency and the mango pieces look like a puree.
• After blending the mango, gradually add the cold water, we recommend adding a little water so that the slush can have an adequate consistency.
• The use a strainer to strain the mixture and remove the fiber by the mango.
• Then you are going to add the strained mixture in the blender along with the lemon juice and sugar. Continue by mixing until the sugar dissolves.
• Finally, you will add the ice until you get your desired slushie mixture.
• Serve in a glass, add some mint or peppermint leaves and serve.

TROPICAL FRUIT SLUSH

Steps:

• Bring sugar and water to a simmer and cook just until sugar dissolves. Chill completely.
• Stir guava or passion fruit nectar, mango nectar and lime juice into sugar syrup. Purée diced pineapple and diced papaya and add to juice mixture. Pour into a non-reactive container, cover and freeze for one hour. Stir once or twice. Depending on your freezer, it can take from 3 to 5 hours to freeze to slush consistency. Spoon into cocktailGlasses and garnish with pineapple and mint.
• Another option to serve is to freeze completely (this is essentially a granita) and scrape granules into a glass or pulse in a blender or food processor to soften up the ice and serve.
• Bring sugar and water to a simmer and cook just until sugar dissolves. Chill completely.
• Stir guava or passion fruit nectar, mango nectar and lime juice into sugar syrup. Purée diced pineapple and diced papaya together and add to juice mixture. If using a Popsicle mold, pour into mold and cover (sticks should be worked into the lid). If using plastic cups, pour mixture into cups and cover tightly with plastic wrap. Make a small slit in the center of the plastic and insert a stick. Freeze until firm, about 6 hours.
• To remove from molds, run under cool water and then remove.

AFRICAN FRUIT SLUSH

Steps:

• Dissolve sugar in hot water and cool.
• Add all other ingredients, stir well to incorporate, and freeze in a big bowl.
• Other fruit can be added to the bananas and pineapples such as pears, peaches, strawberries, and/or kiwi.
• Spoon frozen mixture into a glass and add Sprite, 7-Up, or Ginger Ale.

FROZEN FRUIT SLUSH

Steps:

• In a large bowl, combine all ingredients.
• Cover and freeze for at least 8 hours or until firm.
• Remove from freezer 45 minutes before serving.

TROPICAL FRUIT SLUSH PUNCH

Steps:

• Place 1 cup of the prepared soft drink, strawberries, bananas, orange and pineapple juices in blender or food processor container; cover. Blend about 30 seconds or until smooth. Pour into 6-cup ring mold. Freeze 5 or 6 hours or overnight until firm.
• Stir remaining prepared soft drink and ginger ale in large punch bowl. Dip frozen ring mold in warm water, just to rim, for about 20 seconds to loosen. Float ring in punch bowl.

FROZEN FRUIT SLUSH

Steps:

• Hand cut the strawberries will still frozen and place in large bowl.
• Add all the other ingredients.
• Stir well.
• Take a 5 ounce plastic cup and fill 3/4 way fill.
• I like to use the Press & Seal wrap to cover each cup before putting them into freezer containers.
• Freeze.
• Take out of the freezer one hour before serving.

TROPICAL VODKA SLUSH

Steps:

• In a very large plastic pitcher, mix cream of coconut, lemonade concentrate, pineapple juice, and vodka. Chill overnight in freezer, or until slushy.
• To serve, place 2 scoops into a glass, and then fill glass with soda. Serve with long handled spoons.