Easy Tropical Slushies

• 20 ounces pineapple chunks in juice
• 1 cup cold mango nectar

1. Pour entire can of pineapple, including the juice, into large, resealable plastic bag.
2. Freeze until solid, at least 8 hours, or overnight.
3. Remove bag from freezer, and let sit at room temperature for about 10 minutes.
4. Empty contents of bag into blender or food processor.
5. Add the mango nectar, and pulse to chop up large pieces of fruit.
6. Blend until smooth and creamy.
7. Pour into glasses and serve.

pineapple, cold mango

Taken from www.food.com/recipe/easy-tropical-slushies-232711 (may not work)