Aunt Patty swears by this simple 3 ingredient cooler for every backyard barbecue.

Set out a tall glass pitcher on the counter so it’s ready for pouring. This drink is best served immediately while it’s thick and frosty.
Add the frozen mango chunks to a high-powered blender. Because the mango is your main flavor, use ripe, sweet-smelling frozen mango if possible.
Pour in the sweetened condensed milk over the mango. Start with 1 cup; this gives a rich, creamy sweetness that balances the tartness of the fruit.
Add the ice cubes on top of the mango and condensed milk. If your blender struggles with very thick mixtures, add 1/2 cup of cold water to help it catch and blend smoothly.
Blend on low speed to start breaking up the ice and frozen mango, then gradually increase to high. Blend until the mixture is very smooth, thick, and evenly bright yellow with creamy swirls, about 45–90 seconds depending on your blender.
Check the consistency. If it’s too thick to pour, blend in a little more cold water, 1–2 tablespoons at a time, just until it moves easily but still looks like a slush rather than a thin drink.
Taste and adjust sweetness or thickness if needed: for more sweetness and richness, blend in an extra tablespoon or two of sweetened condensed milk; for a lighter, icier texture, add a small handful of ice and blend again.
Immediately pour the creamy mango slush into the tall glass pitcher. You should see frosty condensation forming on the outside and thick, bright yellow liquid with visible creamy swirls inside.
Serve right away, pouring into individual glasses. If the slush sits for more than 10–15 minutes, give it a quick stir in the pitcher to recombine any separation before serving.
Variations & Tips