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Mango frosé is the ultimate shortcut to staying cool on a hot summer evening It takes just two ingredients a bottle of good rosé and frozen mango and turns them into a frosty treat that is creamy tangy and totally refreshing The first time I whipped this up for friends on my porch there were no leftovers and now it is a backyard favorite
I first discovered mango frosé when I had a bag of frozen fruit and some rosé after a hot day at the farmers market Now I make it every chance I get because it is a crowd pleaser every single time
Ingredients
- Rosé wine: Choose a dry rosé for the best tang and color Chill it thoroughly so your drink blends up extra frosty
- Frozen mango: These mango pieces deliver natural sweetness and the perfect slushy texture Look for ripe mango or a bag that says no added sugar to let the fruit shine
- Fresh mango for garnish optional: Brightens up the glass and gives a fresh aroma Use firm fragrant mango if adding this touch
Step by Step Instructions
- Blend Everything Together:
- Add the chilled rosé and frozen mango to your blender If your blender is smaller work in batches A high powered model will give you the smoothest texture but even a basic one gets you a good slush
- Puree Until Smooth:
- Blend on high speed for about one minute until the mixture is fully pureed and creamy If things get stuck use a spatula to move bits down toward the blade
- Taste and Adjust:
- Taste the mix If you want a little more tang or chill add a few extra pieces of frozen mango until you hit your sweetness and texture sweet spot
- Serve Immediately:
- Pour into glasses and garnish with a few fresh mango cubes if you like Serve at once while thick and icy
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My favorite part is watching everyone’s face at first sip The mango and rosé together are pure summer in a glass Last July my sister and I served this at our annual cookout and it instantly disappeared with rave reviews
Storage Tips
Mango frosé is at its best right after blending If you want to make it a bit ahead just keep the blender pitcher in the freezer for up to thirty minutes and give it a quick blitz before serving If there is any extra freeze it in popsicle molds for later
Ingredient Substitutions
If you do not have frozen mango frozen peaches or pineapple also work for a different flavor You can swap rosé for a white or sparkling wine just keep the wine dry rather than sweet
Serving Suggestions
Serve this frosty drink on its own for an afternoon refresher It is also perfect poured into cocktail glasses and garnished with mint or fresh berries for a party spread For a brunch treat pour a little over lemon sorbet
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Cultural and Historical Context
Frosé started trending at rooftop bars in New York and Los Angeles about a decade ago but blending fruit into frozen drinks is a trick as old as blenders Mango frosé is a modern twist that lets anyone make a bar worthy slush at home with no fuss
Recipe FAQs
- → Can I use fresh mango instead of frozen?
Frozen mango is recommended for the right texture, but you can use fresh mango if you freeze it beforehand for that frosty consistency.
- → Which rosé wine works best?
A dry rosé with bright fruit notes pairs beautifully, but you can choose according to your taste preferences.
- → Do I need to add sweetener?
The natural sweetness of ripe mango is usually enough, but a splash of simple syrup can be added if you prefer a sweeter drink.
- → How far ahead can I blend this?
For best texture, blend just before serving. If prepping in advance, briefly re-blend or stir before serving to restore smoothness.
- → Are there non-alcoholic alternatives?
You can substitute rosé with a sparkling fruit juice or non-alcoholic wine for a booze-free option.