Easy Tropical Slushies

1. 1

   Pour entire can of pineapple, including the juice, into large, resealable plastic bag.

2. 2

   Freeze until solid, at least 8 hours, or overnight.

3. 3

   Remove bag from freezer, and let sit at room temperature for about 10 minutes.

4. 4

   Empty contents of bag into blender or food processor.

5. 5

   Add the mango nectar, and pulse to chop up large pieces of fruit.

6. 6

   Blend until smooth and creamy.

7. 7

   Pour into glasses and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.