Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 6

Iced pineapple and mango slush recipe

rate this recipe Thanks for rating!

Takes 10 minutes to make, plus 1½ hours freezing

2 ripe mangoes
1 fresh pineapple

Add to my cookbook

Print this recipe

Email a friend

1. About two hours before you head off, peel and stone the mangoes and cut away all the flesh. Roughly cut up the flesh, put into a food processor and blend to a smooth purée. Spoon into a freezerproof container. Freeze for 1½ hours, until slushy. Peel and core the pineapple, then cut the flesh into small cubes. Stir the pineapple into the mango and return to the freezer.
2. Just before you head off, spoon the semi-frozen mango and pineapple mixture into a flask and close tightly. Pop into a cool box.
3. At the beach, buy a few vanilla ice creams and tip the scoops of ice cream into pretty paper cups or plastic tumblers. Spoon the iced pineapple and mango slush on top.

Nutritional info

Per serving: 70kcals, 0.3g fat (no saturated), 0.8g protein, 17.2g carbs, 17g sugar, trace salt

Chef's tip

To make sure your pineapple and mango slush stays extra cold, pre-chill the flask first by filling with ice and leaving it for a few hours. Tip out the ice before adding the slush. You can eat this on its own or, better still, buy some vanilla ice cream at the beach to eat with it.

Other recipes by Matthew Drennan

Other American recipes

Carrot cake recipe

Banana yogurt cake recipe

Chocolate brownie cubes recipe

Maple syrup and mustard gammon with creamy gratin recipe

Vanilla shortbread recipe

Baked Alaska recipe

Wicked chocolate slices recipe

Sticky ribs with whipped potatoes recipe

Prawn and chorizo jambalaya recipe

Braised gammon and quick Boston beans recipe

New online: Our latest issue's cover dish

New online: BBQ recipes

In This Month's Issue

Jamie's barbie dazzlers

Best barbecued meat and home-made barbecue sauce recipe

Sweet potatoes with cumin, lime and chilli recipe

Try these new recipes:

Spicy salami, roasted pepper and Taleggio frittata recipe

Stuffed pasta shells with roasted tomato ragu recipe

Maple-glazed roast chicken recipe

Sambuca jellies recipe

Italian baked almond cheesecake recipe

Pot-roast cider chicken with creamy onions and little gem lettuce recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

June issue on sale 1 May

Let's get summer started! BBQ special... Jamie Oliver's barbie dazzlers... Everyday veggie recipes... Marcus Wareing's simple desserts... Taste Festivals...

29 May–1 June 2008

The Taste Festivals start in Edinburgh. Check out Taste's other UK venues...

Buy 3 issues of delicious for just £1

At last, the subscription offer of your dreams...