Pina Colada Slush

Votes: 5

18+ Excessive alcohol consumption is harmful to your health!

Time: 3 hours 10 minutes
Complexity: easily
Servings: 4

If you love the Piña Colada for its tropical flavor and refreshing effect, then good news! This recipe adds an even more tropical twist by adding banana and mango to coconut and pineapple, giving the cocktail a snowy, slushy texture—a true summer treat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup tropical fruit juice
0.5 cup coconut milk
1 ripe banana
1 cup frozen pineapple chunks (about 110 g)
3/4 cup white rum
0.5 cups frozen mango pieces (about 60 g) + extra for garnish
Maraschino cherries, for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: bananas, Pineapple, rum, coconut milk, mango, cocktail cherry

Cooking the dish according to the recipe:

Pour the tropical juice and coconut milk into separate ice cube trays and freeze. Peel the banana, cut into pieces, and freeze on a plate.
When it's time to make the drinks, add the frozen juice and coconut milk cubes to a blender along with the banana chunks.

Add the pineapple, rum, and mango and blend on high until very smooth, light, and creamy, scraping down the sides of the bowl a few times, 1-2 minutes. Immediately transfer the slushy mixture to 4 glasses. Garnish with mango slices and maraschino cherries and serve.

Categories:

recipe / Blender / Summer dishes / Festive dishes / Cocktail party / Alcoholic cocktails / Cocktails with rum / Frozen cocktails / Food Network - recipes