SODA-LICIOUS

‘Release them NOW’, demand fizzy drink fans after spotting new Tango and Vimto flavours hitting the shelves soon

Fans will now be able to make Tango's beloved slushy flavour at home

TWO iconic British sodas are set to release new flavours, leaving fans ecstatic.

Tango and Vimto fans are set to be able to try the four new flavours, according to posts online.

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Tango is set to release the raspberry and cherry blast flavours

Tango is set to release Raspberry Blast and Cherry Blast flavours, which are the two flavours in the Ice Blast slushy.

The announcements were made in a by foodie newfoodspotteruk and on Facebook in a budgeting group.

Vimto Discovery Zero is also set to release new flavours with a passionfruit and lychee, and a mango and dragon fruit flavour.

Fans of the new flavours were ecstatic and wanted to try the new drinks.

One said: “WHEN IS THE TANGO ICE BLAST COMING OUTTTTTT.”

Another said: “The Vimto ones actually sound nice.”

A third said: “I want to purchase some of this new vimto.”

At Tesco, a one-litre Vimto currently sells for £2, while a 500ml Tango Orange drink sells for £1.55.

Vimto was created in 1908 in Manchester after the owner saw a business opportunity with the temperance movement.

In 2023, the brand launched an energy drink and the brand has become a hit with British Muslims.

Tango changed its recipe in 2019 and launched a sugar-free version of the new flavour.

Fans can also get an alcoholic Tango Ice Blast cocktail, but it’s only available in one British bar.

Meanwhile, Marks and Spencer has released its own soda brand with retro styling on the can and retro flavours like cream soda.

Costa has also launched a winter menu of food and drinks, including a thick milkshake drink, but warmed.

They come in three different flavours: White Chocolate and Strawberry, Salted Caramel Coffee, and Chocolate Hazel.

Vimto and Tango have been contacted for a release date.

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Vimto is also set to release two new flavours with mango and dragon fruit and passionfruit and lychee.
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