Ingredients:

  • 3 cups (450 g) Frozen Mango Chunks
  • 1/2 cup (120 ml) Passion Fruit Pulp (approx 4–5 fresh passion fruits)
  • 1/4 cup (60 ml) Freshly Squeezed Lime Juice
  • 1/2 cup (120 ml) Cold Water or Coconut Water
  • 2–4 Tbsp (30–60 ml) Agave Nectar (or Honey/Simple Syrup), adjusted to taste
  • 1 cup (150 g) Ice Cubes (optional)
  • 1/8 tsp (0.5 g) Pinch of Sea Salt

Instructions:

  1. Measure and Combine: Place the Agave Nectar (or other sweetener), the freshly squeezed lime juice, the cold water (or coconut water), and the pinch of sea salt into the blender jug.
  2. Pulse Briefly: Pulse the liquid ingredients once or twice to ensure the sweetener and salt are fully dissolved and mixed with the water.
  3. Add Solids: Add the frozen mango chunks and the passion fruit pulp directly into the blender jug over the liquids. If using additional ice cubes, add them now.
  4. Initial Blend: Secure the lid. Start blending on the lowest setting for about 10 seconds to break up the frozen chunks, preventing jamming.
  5. Achieve Slushie Consistency: Increase the speed to high. Use the tamper attachment (if available) to push the ingredients down towards the blades until the mixture flows smoothly and uniformly, without any visible chunks. This should take 30–60 seconds.
  6. Check Consistency: Stop the blender. The mixture should be thick, like a soft sorbet, but pourable. If it is too thick, add an extra tablespoon of water and blend again. If it is too runny, add a few more ice cubes or 1/4 cup of frozen mango and re-blend.
  7. Taste and Adjust: Taste the slushie. If it needs more zing, add a dash more lime. If the mango is naturally tart, add a little more sweetener.
  8. Pour and Garnish: Pour immediately into chilled serving glasses. Garnish with a lime wheel or a delicate mint sprig.