The Tropical Fruit Bar Slushie celebrates the flavours of tropical summers with a nod to a popular Australian ice cream.
Tropical Fruit Bar Slushie – Photo © Cocktails & Bars
For the last instalment in our Summer of Slushies series for this season, we pay homage to an iconic Aussie tropical fruit ice cream bar with a frozen cocktail that brings sunshine to any cloudy day.
Dark Australian rum is combined with frozen chunks of mango, or, for a variation, a combination of frozen pineapple and mango chunks, along with rich coconut cream, lime juice and syrup. Blend on high speed then add enough ice until the desired slushie consistency is reached.
The slushie is garnished with a pineapple frond, or a sprig of pineapple sage, slapped, to release its pineapple aroma.
Tropical Fruit Bar Slushie Recipe
Ingredients
- 45ml Australian dark rum
- 75g frozen mango chunks OR 50g frozen pineapple and 25g frozen mango chunks
- 15ml lime juice, freshly squeezed
- 15ml simple syrup (1:1)
- 20ml coconut cream
- 1-2 cups ice
Glassware: stemless glass
Garnish: pineapple frond or a sprig of pineapple sage
Method
Add all the ingredients except ice to a blender and blend on high until smooth. Gradually add ice and blend again until the desired slushie consistency is reached. Pour into a chilled glass. Garnish with a pineapple frond or a sprig of pineapple sage.
