Perfect for a garden party, your guests will love this refreshing cocktail recipe
1 mango, flesh removed, finely chopped, frozen flat in a snaplock bag
120 g frozen raspberries
small handful mint
310 ml coconut water
3 Tbsp vodka
- Put the mango, raspberries, mint, coconut water and vodka in a blender. Cover and blend until smooth, adding a little water if needed.
- Divide the slushie evenly between 4 daiquiri or small serving glasses. Serve.