Desserts, Vegan, Vegetarian

Pineapple & Mango Shaved Ice

Cooking method:

  • Prep Time: 10 mins
  • Total time: 30 mins
  • Skill Easy
  • Serves 4 people

Pineapple & Mango Shaved Ice

A cross between a Mexican and Hawaiian Snow Cone this Pineapple and Mango Shaved Ice is a fun summery recipe that the whole family will love!

Utensils required

Recipe tags


For the condensed milk

  • 400ml tin full fat coconut milk
  • 1/3 cup light agave nectar/xylitol

For the syrup base

  • 1/2 large pineapple (peeled and cubed)
  • 1 mango (peeled, destoned, and cubed)
  • 1 cup cold water
  • 1/4 cup light agave nectar/xylitol
  • 1 tbsp lime juice

For the blue syrup

  • 1 cup syrup base (recipe above)
  • 1/4 tsp blue spirulina

For the green syrup

  • 1 cup syrup base (recipe above)
  • 1/8 tsp blue spirulina or 1/4 tsp matcha

For the shaved ice

  • 6 cups ice cubes

Optional toppings

  • Diced fresh fruit
  • Toasted coconut

Cooking mode

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  • Step 1

    Start by making your condensed milk. Add the coconut milk and agave into a heavy bottomed saucepan and heat on a low to medium heat until it comes to a simmer, stirring occassionally. Leave to gently simmer for 30 minutes until the mixture darkens and has reduced by half. Do not stir at this stage. Remove from the heat and pour into a jar and leave to cool completely before putting on the lid.

  • Step 2

    Whilst your condensed milk is cooking you can also make your syrup base. Place all of the ingredients for the syrup base into a heavy bottomed pan and cook for about 5-10 minutes until the fruit has softened. Leave to cool for 10 minutes before pouring into your Ninja food processor and blending on the ‘Purée’ setting until smooth. Pass the mixture through a fine mesh sieve and discard any fibrous leftovers. Divide the mixture as instructed in the ingredients list and whisk in your colour powders. Transfer into separate containers (squeezy bottles are best!) and leave to cool completely.

  • Step 3

    It’s now time to make your shaved ice. Add 2 cups of ice at a time to your Ninja pitcher and blend on the ‘Frozen Drink’ setting until it resembles snow. Repeat until all ice has been used. You can store this in the freezer and break the ice up again in the blender if needs be.

  • Step 4

    Fill each glass to about a 3rd full with crushed ice then pour over the syrups, repeat until the glass is full. Top with chopped fruit and desiccated coconut if you wish then pour over a little coconut condensed milk. Serve and enjoy!