Mango Pineapple Island Freeze

By Eric Brown

Mango Pineapple Island Freeze: a slushie recipe for Ninja SLUSHi FS605 (112oz mix). 5 ingredients, 6 servings.

Serves 6 · Sized for Ninja SLUSHi FS605 (112oz mix)

Ingredients

• 16 oz fresh mango puree (or frozen mango chunks, thawed and blended)
• 16 oz fresh pineapple juice (100% juice, no added sugar)
• 20 oz coconut water (natural electrolytes, ~2% sugar)
• 4 oz fresh lime juice
• 2 oz honey (to boost Brix to 11–13% and ensure freeze)

Method

1. Blend fresh mango chunks until smooth; strain if you prefer less pulp (optional).
2. Combine mango puree, pineapple juice, coconut water, and fresh lime juice in a large bowl.
3. Stir in honey until fully dissolved.
4. Pour into FS605 Max bowl up to the MAX FILL line (do not overfill).
5. Select Slush mode and start. Freeze time is typically 50–65 minutes; check at 55 minutes and stir gently if needed.

Garnish: Fresh pineapple wedge or mango slice on the rim

More slushie recipes

• Creamy Caramel Cold-Brew Frappé (Low-Sugar)
• Flawless Coffee Frappe Slush
• Pineapple Coconut Malibu Slush
• Pineapple Coconut Rum Slush
• Pina Colada Slush
• Green Apple Dragonfruit Slush

Generate a recipe sized for your machine · Machine guide · Sugar-free slushies · Troubleshooting