Photo by Alex Lau, food styling by Molly Baz, prop styling by Emily Eisen
Recipe information
Yield
6 servings
Ingredients
2 large mangoes, peeled, cut into 1" pieces, frozen (about 4 cups)
2½ cups coconut water
⅔ cup fresh lime juice (from about 4½ limes)
¾ tsp. kosher salt
1 tsp. Aleppo-style pepper, plus more for serving
Preparation
Step 1
Blend mango, coconut water, lime juice, salt, 1 tsp. pepper, and 2 cups ice in a blender until smooth. Divide among glasses, then sprinkle with more pepper.
Step 2
Do Ahead: Slushy can be made 1 hour ahead. Store in blender jar in freezer, then reblend on high speed to reincorporate.
