Skip to main content
Coles

Curtis Stone's frozen tropical Aperol spritz slushies

Skip to IngredientsSkip to Method
  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Nut free
  • Sesame free
  • Soy free
  • Wheat free
  • Seafood free
  • Shellfish free
  • Low fat per serve
  • Vegan
  • Vegetarian
  • High in dietary fibre
  • 1 serve veg or fruit

Save this refreshing frozen aperol spritz slushie recipe for your next cocktail party.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes, + 1 hr freezing and 20 mins chilling time
Curtis Stone's frozen tropical Aperol spritz slushies

Ingredients

  • 1 1/2 mangoes, peeled, stoned
  • 1/3 cup caster sugar
  • 5 passionfruit, halved
  • 1/2 cup (125ml) chilled prosecco, sparkling wine or sparkling water
  • 1/3 cup (80ml) Aperol Aperitivo
  • 2 cups ice cubes

Nutritional information

Per Serve: Energy: 896kJ/214 Cals (10%), Protein: 1g (2%), Fat: 0g (0%), Sat Fat: 0g (0%), Carb: 38g (12%), Sugar: 38g (42%), Dietary Fibre: 5g (17%), Sodium: 6mg (0%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Line a baking tray with baking paper. Cut 1 mango into 2.5cm pieces and arrange on the lined tray. Freeze mango pieces for 1 hour or until firm. Place 4 serving glasses in the freezer. Thinly slice the remaining mango.

  2. Step 2

    Meanwhile, in a small saucepan, bring the sugar and ¼ cup (60ml) water to the boil over high heat. Reduce to a simmer and cook for 4 mins or until syrup has thickened and reduced to about ⅓ cup (80ml). Pour into a heatproof jug and place in the fridge for 20 mins to chill. Strain passionfruit pulp through a fine sieve to get 2 tbs juice. Stir passionfruit juice into syrup. Reserve remaining passionfruit pulp.

  3. Step 3

    In a blender, blend frozen mango, syrup, prosecco, wine or sparkling water, Aperol or flavoured mineral water and ice until smooth. Pour into frozen glasses and top with mango slices and reserved passionfruit. Serve immediately.

Recipe tip

COOK. STORE. SAVE. 
Cook it right:
Before you peel that mango, check that it’s ripe and ready. A ripe mango will have a fresh, tropical scent and feel firm but will yield slightly to touch.

Smart swap: You can substitute Aperol Aperitivo for blood orange flavoured mineral water for an alcohol-free version.

Curtis Stone's frozen tropical Aperol spritz slushies

Curtis Stone's frozen tropical Aperol spritz slushies
  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes, + 1 hr freezing and 20 mins chilling time
Ingredients
  • 1 1/2 mangoes, peeled, stoned
  • 1/3 cup caster sugar
  • 5 passionfruit, halved
  • 1/2 cup (125ml) chilled prosecco, sparkling wine or sparkling water
  • 1/3 cup (80ml) Aperol Aperitivo
  • 2 cups ice cubes
    Description

    Save this refreshing frozen aperol spritz slushie recipe for your next cocktail party.

    Method
    1. Step 1

      Line a baking tray with baking paper. Cut 1 mango into 2.5cm pieces and arrange on the lined tray. Freeze mango pieces for 1 hour or until firm. Place 4 serving glasses in the freezer. Thinly slice the remaining mango.

    2. Step 2

      Meanwhile, in a small saucepan, bring the sugar and ¼ cup (60ml) water to the boil over high heat. Reduce to a simmer and cook for 4 mins or until syrup has thickened and reduced to about ⅓ cup (80ml). Pour into a heatproof jug and place in the fridge for 20 mins to chill. Strain passionfruit pulp through a fine sieve to get 2 tbs juice. Stir passionfruit juice into syrup. Reserve remaining passionfruit pulp.

    3. Step 3

      In a blender, blend frozen mango, syrup, prosecco, wine or sparkling water, Aperol or flavoured mineral water and ice until smooth. Pour into frozen glasses and top with mango slices and reserved passionfruit. Serve immediately.