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Refreshing Frozen Peach Mango Lemonade Slush

Beat the heat with this icy homemade Frozen Peach Mango Lemonade Slush, blending summer fruit and lemonade into a frosty drink.
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Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Beverages
Cuisine: American
Calories: 154
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups frozen sliced peaches
  • 2 cups frozen mango chunks
  • 2 cups chilled lemonade store-bought or homemade
  • 2 tablespoons freshly squeezed lemon juice
  • 1 to 2 tablespoons honey or granulated sugar to taste
  • 2 cups ice cubes
  • 1/2 cup cold water plus more if needed
  • 1 fresh peach, thinly sliced for garnish

Method
 

Prepare the Ingredients
  1. Pull the frozen peach slices and mango chunks from the freezer and measure out 2 cups of each.
  2. Do not let the fruit thaw; keeping it frozen is key for a thick, frosty slush.
  3. If the frozen pieces have clumped together, leave them on the counter for 3 to 5 minutes so they break apart easily.
Add the Liquids First
  1. Pour the chilled lemonade, fresh lemon juice, and cold water into a high-powered blender.
  2. Starting with liquid helps the blades spin freely once the frozen ingredients are added.
Add the Frozen Fruit
  1. Add the frozen peaches and mango chunks to the blender.
  2. The pale gold and orange tones will combine into a pretty sunset color as they blend.
Add Sweetener if Needed
  1. Add honey or granulated sugar to taste, starting with just 1 tablespoon.
  2. Peaches, mango, and lemonade are often sweet enough, so you may not need all the sweetener.
  3. You can blend first and taste, then add more sweetener at the end if desired.
Add the Ice
  1. Drop the ice cubes into the blender.
  2. Lock the lid firmly in place before blending.
Blend Until Frosty
  1. Start on low speed and gradually increase to high.
  2. Blend until the ice is finely crushed and the mixture looks thick, smooth, and slushy.
  3. Stop once or twice to scrape down the sides with a spatula.
  4. If the blades seem stuck, pour in a few extra tablespoons of lemonade or cold water.
Check the Consistency
  1. Remove the lid and check the texture.
  2. For a thicker slush, toss in another handful of ice or extra frozen fruit and blend again.
  3. For a thinner, sippable drink, stir in lemonade a few tablespoons at a time until it reaches the desired consistency.
Taste and Adjust
  1. Take a small spoonful and taste.
  2. Add a squeeze of lemon for extra brightness, or a bit more honey or sugar if the fruit tastes tart.
  3. Because each batch of fruit has a different sweetness level, this final step makes a big difference.
Pour and Garnish
  1. Divide the slush right away among chilled glasses.
  2. Top each glass with a thin slice of fresh peach.
  3. Serve immediately while it is still frosty and refreshing.

Nutrition

Calories: 154kcalCarbohydrates: 39gProtein: 2gSodium: 8mgFiber: 3gSugar: 35g

Notes

If you are starting with fresh fruit, freeze the peach slices and mango chunks in a single layer for about 70 minutes before blending.
If your frozen fruit has clumped together, let it sit at room temperature for a few minutes to break it apart.
Use a tart lemonade instead of an extra-sweet one to balance the fruit and keep the slush from being cloying.
For a make-ahead batch, freeze the blended slush for up to 1 hour and then whip it again with a splash of lemonade.
Chill the glasses in the freezer for 10 minutes so the slush stays frosty longer.
In a standard blender, add a little more cold water if the blades stall and pulse in short bursts.
Leftover slush can be stored in the freezer and re-blended, but the texture is best on the first day.

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