Mango-Cranberry Rum Slush

Name: Mango-Cranberry Rum Slush
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 7 servings
Cuisine: American
Ingredients: 16 oz fresh mango juice (blend or juice fresh mango); 16 oz cranberry juice; 12 oz ginger ale (decarbonated — let sit open 15 min or stir vigorously); 6 oz rum (40% ABV); 8 oz water; 2 oz simple syrup (1:1 sugar:water, pre-chilled)

Mango-Cranberry Rum Slush: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 6 ingredients, 7 servings.

Serves 7 · Sized for Ninja SLUSHi FS301 (64oz mix)

Ingredients

16 oz fresh mango juice (blend or juice fresh mango)
16 oz cranberry juice
12 oz ginger ale (decarbonated — let sit open 15 min or stir vigorously)
6 oz rum (40% ABV)
8 oz water
2 oz simple syrup (1:1 sugar:water, pre-chilled)

Method

Blend or juice fresh mango to yield 16 oz; strain if pulpy.
Combine mango juice, cranberry juice, decarbonated ginger ale, water, and simple syrup in a pitcher and chill in the refrigerator for 15 minutes.
Stir in rum, then pour entire mixture into the Ninja Slushi pitcher up to the 64 oz max fill line (you'll have ~60 oz total).
Set machine to Spiked Slush mode and start the freeze cycle.
Wait 35–45 minutes — slush is ready when the auger churn pitch noticeably changes. Dispense and serve.

Garnish: Candied ginger slice or fresh mango chunk on rim

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