What can I say, I’m ready for warm weather and tropical, icy drinks made from fresh fruit and coconut milk. I may have to move out of San Francisco to have the first part happen with any frequency.
Served with Sushi Salad and Lemon Wasabi Dressing as part of a Gluten Free Picnic.
Mango Pineapple Coconut Slush
- 4 cup mango chunks (fresh or frozen)
- 1 14 oz can coconut milk
- 1/4 cup lemon juice
- 1/4 cup sugar
- 2 cups pineapple juice
Combine mango, coconut milk, lemon juice, and sugar in blender and blend until smooth. Pour into a wide, shallow pan or container and freeze.
About an hour before serving, remove frozen mixture from freezer and set out to begin to thaw. Check back occasionally, and start breaking up mixture with a fork when possible. Pour pineapple juice over the top. Stir occasionally, until slushy, well combined, and pourable.
Smoothie version (smoother texture): Freeze mango chunks. Combine all ingredients in a blender until smooth.