MANGO, COCONUT, RASPBERRY AND MINT SLUSHY

2017-11-01 -

PREPARATION TIME: 10 MINS SERVES 4 (AS AN OCCASIONAL

SNACK)

1 mango, flesh removed, finely chopped, frozen flat in a snaplock bag

120g (1 cup) frozen raspberries Small handful mint leaves 310ml (11/4 cups) coconut water 3 Tbsp vodka (see Cook’s tip)

1 Put the mango, raspberries, mint, coconut water and vodka in a blender. Cover and blend until smooth, adding a little water if needed.

2 Divide the slushy evenly between 4 daiquiri or small serving glasses. Serve.

COOK’S TIP

For a mocktail, replace the vodka with an extra 2 Tbsp coconut water, making this an everyday drink.