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frozen peach mango lemonade slush 949638155

Frozen Peach Mango Lemonade Slush

A refreshingly tart blended slush made with roasted peaches, ripe mango, lemon, and simple syrup. Perfect for hot California days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Beverages
Cuisine: American
Calories: 132
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium ripe peaches halved and pitted before roasting
  • 1 cup ripe mango cubes about 1 large mango, peeled and cubed
  • 1/4 cup fresh lemon juice from 2 to 3 lemons
  • 1 cup cold water
  • 3 teaspoons homemade simple syrup or more to taste
  • 2 cups crushed ice for blending into a slush

Method
 

  1. Preheat the oven to 425 degrees F.
  2. Arrange the halved peaches, cut side down, in a rimmed baking pan.
  3. Roast for 20 to 25 minutes until tender; cool until easy to handle.
  4. Remove the skins and pits, then put the peach flesh and mango cubes into a blender and puree until smooth.
  5. Pour in the lemon juice, cold water, simple syrup, and crushed ice; pulse until the mixture is a frosty slush.
  6. Taste and adjust the tartness with extra lemon juice or simple syrup, if desired, then pour into chilled glasses and serve.

Nutrition

Calories: 132kcalCarbohydrates: 33gProtein: 2gFat: 1gSodium: 2mgFiber: 4gSugar: 29g

Notes

Use ripe, fragrant peaches and mango for the best flavor.
For a thicker, granita style slush, freeze the blended mixture for 1 to 2 hours, then scrape with a fork.
If your fruit is very sweet, cut the simple syrup down to 2 teaspoons; if you like it tarter, add an extra squeeze of lemon juice.
Leftovers can be frozen in a covered container for up to 1 month; thaw slightly and stir before serving.
To make a quick simple syrup, stir 1 tablespoon sugar into 1 tablespoon warm water until dissolved, then cool.
Garnish each glass with a lemon wheel or fresh mint, and serve with a wide straw.

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