Frozen Mojito Slush (Tahiti Manual Ratio)
The Frozen Mojito Slush from the Margaritaville Tahiti manual: rum, mint, sweetened lime, sugar and soda — with batch sizes for every machine.
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Illustrative photo: Aram Diseño / Pexels
This is the Frozen Mojito Slush printed in the Margaritaville Tahiti (DM3000) manual for one 24-ounce jar — 2⅔ oz light rum, 2 oz sugar, 8–10 mint leaves, 3 oz soda water and 2 oz sweetened lime juice. We’ve scaled it to every other machine below.
Blending the mint gives the slush pale green flecks and a much stronger mint flavor than a muddled mojito.
Frozen Mojito Slush recipe
Ingredients (2 drinks)
- 2⅔ oz light rum
- 2 oz sweetened lime juice (paid link)
- 3 oz soda water
- 2 oz sugar (by volume, ¼ cup) — or 2 oz simple syrup
- 9 leaves fresh mint (8–10)
Plus: a full ice reservoir. Garnish: Mint sprig, lime wheel. Glass: Highball.
Instructions
- Fill the ice reservoir.
- Add sugar (or syrup), mint, lime juice and rum to the jar; add soda water last.
- Run the cycle — the blade chops the mint finely.
- Garnish with a mint sprig and lime wheel.
How much to make in your machine
Every Margaritaville frozen concoction maker is designed around a particular volume of liquid — the shaver portions ice for it. The table scales this recipe to the margarita liquid volume printed in each model’s manual (Key West DM1000 / DM1946 3 × 12 oz drinks: 9.75 fl oz; Bahamas DM0500 / Fiji DM2000 3 × 12 oz drinks: 13 fl oz; Tahiti DM3000 per 24 oz jar: 8.67 fl oz; Bali DM3500 half chamber: 11 fl oz; Bali DM3500 full chamber: 22 fl oz). Amounts are rounded to the nearest ¼ or ⅓ oz.
| Ingredient | Key West DM1000 / DM19463 × 12 oz drinks | Bahamas DM0500 / Fiji DM20003 × 12 oz drinks | Tahiti DM3000per 24 oz jar | Bali DM3500half chamber | Bali DM3500full chamber |
|---|---|---|---|---|---|
| light rum | 3 oz | 4 oz | 2⅔ oz | 3⅓ oz | 6¾ oz |
| sweetened lime juice | 2¼ oz | 3 oz | 2 oz | 2½ oz | 5 oz |
| soda water | 3⅓ oz | 4½ oz | 3 oz | 3¾ oz | 7⅔ oz |
| sugar (by volume, ¼ cup) — or 2 oz simple syrup | 2¼ oz | 3 oz | 2 oz | 2½ oz | 5 oz |
| fresh mint (8–10) | 10 leaves | 13½ leaves | 9 leaves | 11½ leaves | 23 leaves |
Scaling is our calculation, not a manufacturer recipe — except where it matches the manual row noted above. Fruit- and ice-cream-heavy drinks vary more; adjust with the Shave Only / Blend Only controls. The Key West DM1900 isn’t listed because we haven’t verified its manual yet.
Machine notes for this drink
- A carbonated ingredient foams when blended. Pour it into the jar last, down the side, and stay well under the fill line — or blend without it and top each glass with soda instead.
- This batch uses about 7.75 fl oz of liquid for 2 drinks. If your drink comes out watery, the manuals’ first fix is to follow the recipe volumes or manually shave more ice; if it’s too stiff, add liquid and Blend Only.
Why this recipe works
Sugar and sweetened lime offset the soda’s dilution; the shaver’s fine ice keeps the mint suspended instead of sinking.
About coladas, tiki & rum drinks
Tropical rum drinks lean on pineapple, coconut, passion fruit and citrus. Cream of coconut is the secret to a smooth colada; it adds fat that keeps shaved ice silky. Most of these recipes include two or more juices, which makes them lower in alcohol per ounce than they taste — but the rum still adds up across a batch.
Tips for the best texture
- Simple syrup dissolves more reliably than granulated sugar in cold liquid.
- Use spearmint, the classic mojito mint.
- Slap the garnish mint between your palms to release aroma.
- Add soda last to limit foaming.
- Never put anything but ice in the ice reservoir, and don’t fill the jar past its maximum line — both are warnings in every manual.
- Too thin? Hold the toggle in Shave Only for a few seconds, then Blend Only to mix it in. Too thick? Add an ounce of liquid and Blend Only.
Serving & make-ahead
Garnish with mint sprig, lime wheel and serve in a highball. Tropical drinks shine with big garnishes — pineapple wedges, orange wheels, cherries on a pick and a paper umbrella. Hurricane glasses or tiki mugs hold the larger pours. For a crowd, a Tahiti lets you run a colada, a rum punch-style drink and a virgin version side by side.
Variations
- Strawberry mojito: Add ½ cup frozen strawberries.
- Coconut mojito: Replace sugar with cream of coconut. Try: Coco Real Cream of Coconut (paid link)
- Fresh lime: Use fresh lime and 1 oz extra syrup instead of sweetened lime juice.
Mocktail swap
Leave out the rum and use lemon-lime soda instead of soda water — see our Nojito Slush.
Shop the ingredients
- Nellie & Joe's Key West Lime Juice (paid link)
We link to mixers, syrups and juices only — alcohol isn’t sold through these links. As an Amazon Associate I earn from qualifying purchases.
Frequently asked questions
Is this really from the manual?
Yes — the Tahiti DM3000 manual lists a 24 fl oz Frozen Mojito Slush with these ingredients.
Will mint leaves jam the machine?
No — they go in the blending jar, not the ice reservoir.
Dried mint?
Not recommended; flavor is very different.
How much ice should I put in the machine?
Fill the ice reservoir with ice cubes — the machine shaves the amount it needs for the cycle (dial models size it to the 1, 2 or 3-drink setting). The manuals recommend ice that has been out of the freezer for 10–15 minutes.
Will this work in a regular blender?
Yes — add about 1½–2 cups of ice per 12 oz drink and blend until smooth. The texture will be coarser than shaved ice.
Please drink responsibly. Alcoholic recipes are for adults of legal drinking age (21+ in the US). Never drink and drive.
