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You Can Now Get Tango Ice Blasts Delivered To Your Door

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You Can Now Get Tango Ice Blasts Delivered To Your Door

Tango Ice Blasts are now available for home delivery - take that Tier 4.

For the first time, the delicious slushy treats can be sent directly to your front door via delivery apps including Deliveroo, Uber Eats, Just Eat and FoodHub.

What a time to be alive.

Announcing the good news on the official Tango Ice Blast Instagram, the company said: "Find a Tango Ice Blast near you.

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"You asked, we delivered... so here's everywhere you can get a Tango Ice Blast delivered."

There's even a handy map of places where you can get one delivered from.

As you can probably guess, the news has gone down a storm, with one Ice Blast fan writing: "Best news ever."

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Another said: "Dream has came true! An actual REAL Ice Blast."

While a third chipped in: "Oh my God are you for real? I love Ice Blast that much I nip into the cinema not to watch a film but to get an Ice Blast and come back out."

Credit: Instagram/Tango Ice Blast
Credit: Instagram/Tango Ice Blast

Tango Ice Blast has said if there's not a location near just yet, sit tight.

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Replying to one disappointed social media user, Tango Ice Blast said: "Keep checking the apps in your area... there are more places joining every single day!

"Let your favourite takeaway know they should be stocking Tango Ice Blast if they aren't yet."

Posting on TikTok earlier this year, @Caughtsnackin says you can throw one together yourself with just a few ingredients.

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He started off by cutting a few ice lollies into strips - any flavour will do, he says, so don't worry about trying out a few different ones until you find something you like.

Chuck the broken up ice lollies into a blender with some ice cubes, a drop of food colouring, and some Tango - again, any flavour you fancy.

Blend it all together and then repeat the process with other flavour combinations before mixing them with together - et voila a DIY Tango Ice Blast.

Featured Image Credit: Instagram/Tango Ice Blast

Topics: Food, UK News

Claire Reid
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