I will confess, I am completely addicted to these mango rum slushy's. It all start when Angie told me how her mom keep in the freezer all summer this tea, brandy, lemonade concoction. Oh gosh it sounded sooo good. Because of the alcohol it never really freeze, it just gets all slushy. I look around and there are a zillion recipes. So I started playing and I came up with this. I adore it.
You could pour some bubble water (lime is good), wine, juice and so forth over the slushy, but I like it just scooped in a pretty glass and savor small spoonfuls. If you do not have mango, peach is a good substitute. But gosh I was thinking plum or nectarine would be good too. Play with the recipe, use what you have on-hand and enjoy.
I will need some today, it is suppose to be in the high 90s. It is almost never gets that hot here, so no air conditioning. I think it is hot when it is 75, I do not think I will handle this week well !!!!
Mango Rum Slushy
1 bottle of Tazo Mango tea or 2 cups mango (or peach) tea with 1/2 cup sweetener
I can (2 cups) mango juice
I very ripe mango (or 2 peaches), peeled and cubed
1 cup dark rum, you can use more or less to your liking
In a food processor or blender puree mango and tea. Mix tea, juice and rum together. Pour into a container (I use an old, but gorgeous ;-P large plastic yogurt container. Picture above) and set in freezer. Every couple of hours, give it a stir, till it is frozen. It will be flaky, not fully frozen. It needs 24 hours to freeze.