Tuesday, June 26, 2007

Easy Tropical Slushies

20-oz. can pineapple chunks in natural juice
1 cup cold mango nectar

-Pour entire can of pineapple, including the juice, into a large, resealable plastic bag. Freeze until solid, at least 8 hours, or overnight.
-Remove bag from freezer, and let sit at room temperature for about 10 minutes.
-Empty contents of bag into blender or food processor. Add the mango nectar, and pulse to chop up large pieces of fruit. Blend until smooth and creamy.
-Pour into glasses and serve.

Makes about 3 cups.

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