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Mango Basil Coconut Slushie

This mango basil coconut slushie is a frozen beverage made by blending ripe mangoes, fresh basil leaves, and coconut water until smooth and icy. The final drink has a vibrant, slushy texture with a refreshing and aromatic flavor profile, showcasing bright tropical fruit complemented by herbal notes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Tropical
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups ripe mango chunks frozen or fresh, peeled and diced
  • 4 fresh basil leaves basil leaves preferably fragrant and fresh
  • 1 cup coconut water chilled
  • 1 cup ice cubes

Equipment

  • Blender
  • Measuring Cups
  • Knife
  • Cutting board

Method
 

  1. Gather all ingredients: mango chunks, basil leaves, coconut water, and ice cubes.
  2. Place the frozen mango chunks into the blender, setting the stage for a thick, icy base.
  3. Add fresh basil leaves to the blender to infuse a fragrant herbal aroma into the mixture.
  4. Pour in the chilled coconut water, which will help blend everything smoothly and add tropical flavor.
  5. Add the ice cubes to ensure the slushie is cold and has a refreshing, icy texture.
  6. Bend the lid securely on the blender and blend on high speed until the mixture is smooth, thick, and frosty, about 30-45 seconds.
  7. Stop the blender and check the consistency—if it’s still too thick, add a splash more coconut water and blend briefly again.
  8. Pour the vibrant mango basil coconut slushie into glasses, allowing its frosty texture to fill the cups.
  9. Garnish with a few basil leaves or a slice of mango for an inviting presentation.
  10. Serve immediately and enjoy the refreshing, fragrant burst of tropical and herbal flavors.

Notes

For a creamier texture, add a dollop of Greek yogurt or a splash of coconut milk before blending.