Afternoon Delight (slushie) Recipe

Make mango purée

Place the chopped ripe mango in a blender or high-speed mixer. Add the fresh lime juice, orange juice, and simple syrup. Blend on high until completely smooth (about 30–45 seconds). If the purée seems very thick, add up to 0.5 oz additional orange juice or water to reach a pourable slush consistency.

Taste the purée and adjust sweetness or acidity: add a few drops more lime juice for brightness or another 0.25 oz syrup if it needs sweetness.

In the blender with the mango purée, add the tequila, white rum, and falernum. Add the crushed ice (about 2 cups). Secure the lid.

Pulse the blender 3–4 times to break up the ice, then blend on high until the mixture is smooth and slushie-like, about 20–30 seconds. Check texture: if too watery, add a small handful (1/4 cup) more ice and re-blend; if too thick, add 0.25–0.5 oz orange juice and pulse once.

Add the Angostura bitters: either drop the dashes into the blender and give one quick low-speed pulse to incorporate without fully homogenizing the aromatic top notes, or pour the slush into serving glass and dash the bitters over the top for aroma.

Pour the slushie into a chilled Collins glass or tiki glass, leaving a small headspace for garnish.

Garnish with a lime wheel or wedge and a mango slice or mint sprig. If you did not add the bitters to the blender, finish with 2–3 dashes on top and gently swirl with a spoon to create a marbled effect.

Serve immediately with a straw and a long spoon. Encourage sipping slowly so the textured slush and layered aromatics (falernum, tequila, and Angostura) can be enjoyed.