There are no hard and fast rules about making an IPA mango slushie. All you want is the IPA (your favorite) to be cold and the mango to be ripe. And some ice. Aaand a pool…
We don’t have a pool, but I am trying to convince the people at the ‘lifestyle fitness’ club we are members of to add this slushie to their outdoor poolside drinks menu. To diversify from overly sweet daiquiris and piña coladas. We live in Fort Collins, Colorado after all, home to several award wining craft breweries and the thousands of their devout followers.
People love their craft beer here, from the must have IPAs to the super fancy wild fermented, oak aged in a former (your choice of liquor) barrel brews. This is a craft beer lovers’ town – of course craft beer cocktails will be appreciated on a poolside drinks menu.
If they did add an IPA mango slushie, I wouldn’t have to bring my own in a stainless steel water bottle whenever I decide to lounge by the outdoor pool. Just kidding. I never get to lounge by the outdoor pool. Usually, I go there to keep my little one away from trouble and enjoy playing with him. So I stay alert and drink ice cold water.
But I like to think that one day, I could actually go there with Chris, or with a friend, or even just have a date with a good book and order an IPA mango slushie to enjoy. Undisturbed.
Enough of daydreaming, moving on to the
recipe friendly words of advice on putting together this slushie.
For this photo session I made a ‘vicious’ version of it and used an imperial IPA. A home town brewed one too – New Belguim Voodoo Ranger Imperial IPA. With all of its piney, citrusy aromas and supper bitter, tongue numbing affection. The IBU is 70, but I swear it feels so much higher when contrasted with the delicately sweet fresh mango flavor. With an ABV of 9% it gracefully welcomed the addition of the super finely crushed ice/mango flurry and became an IPA slushie to remember.
Choose whatever IPA you like. Seriously. Of course, if the hops profile is inclined towards suggesting tropical fruit aromas/flavors, namely mango-ish…. so much the better.
I’ve even tried it with Chris’ second batch New England style IPA (he is so talented of a home brewer, if I say so myself). By the way, did you hear about the new addition to the recently officially recognized style of the New England IPA category? Milk shake IPA… Milk shake IPAs are lactose enriched NEIPA brews with an even creamier mouthfeel. They are becoming so popular that soon they may need to be recognized as an official category too.
Before I wrap up with the recipe card for this summer’s delight of a craft beer cocktail, let me just suggest this (in case it has not crossed your mind yet). You can always add a shot of vodka to your IPA mango slushie if your chosen IPA is on the lower side of ABV… Cheers
my our friends!
- 12 oz IPA (India Pale Ale)
- 1 mango fruit, peeled, all flesh cut into small pieces
- 1 cup ice
- Divide the IPA between two glasses. Mason jars work just fine.
- Combine mango pieces with ice cubes in a blender. Blend.
- Add blended ice/mango to each glass with IPA.
- Stir well, add a straw and enjoy.