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

For a lighter version, replace up to half of the sweetened condensed milk with cold milk or unsweetened coconut milk; you’ll keep the creaminess with less sweetness and a slightly thinner texture. To add a citrusy edge that cuts through the richness, blend in 1–2 tablespoons of fresh lime or orange juice with the other ingredients. For a tropical twist, swap 1 cup of the frozen mango for 1 cup of frozen pineapple, which gives the slush a sweet-tart profile that goes especially well with grilled foods. Adults can turn this into a party cocktail by blending in 1/2 to 3/4 cup white rum or coconut rum, but clearly label the pitcher and keep it separate from the nonalcoholic version if kids are around. If you don’t have a high-powered blender, let the frozen mango sit at room temperature for 5–10 minutes so it softens slightly; this reduces strain on the motor and helps everything blend more evenly. Food safety tips: keep the sweetened condensed milk refrigerated after opening and use it within a few days; don’t leave the finished slush sitting at room temperature for more than 2 hours (or 1 hour if it’s very hot outside) to avoid spoilage—if it warms up, refrigerate and re-blend with fresh ice before serving. Always follow your blender’s maximum fill line and pulse in short bursts if the mixture seems stuck; forcing a very thick blend can overheat or damage the appliance.