Batido de mango
Mango milkshake
Cuban mango milkshake
Batidos are the thick fruit milkshakes blended to order at Cuban cafeterías and roadside stands in summer, made with whatever tropical fruit is ripe: mamey, papaya, guanábana and, most of all, mango. Unlike a lassi there is no yogurt, just ripe mango, cold milk, a little sugar and plenty of ice, whizzed until frothy. Kids love it as an afternoon treat. Chef's tip: freeze the mango chunks first and you will need less ice, so the batido tastes of fruit rather than water.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 10 ½ oz ripe mangopeeled and cut into chunks, frozen if possible
- 1 ¼ cups cold whole milk
- 1 tbsp sugarmore if the mango is tart
- 6 ice cubes
- 1 tsp lime juice (optional)
- ¼ tsp vanilla extract (optional)
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Method
0/4 doneStep 1: Put 10 ½ oz ripe mango, 1 ¼ cups cold whole milk, 1 tbsp sugar, 6 ice cubes and 1 tsp lime juice and ¼ tsp vanilla extract if using into a blender.
Step 2: Blend on high until completely smooth, thick and frothy, with no ice crunching, about 1 minute.
Step 3: Taste and add a little more sugar if needed. The common mistake is using under-ripe mango, which tastes sour and fibrous; it should smell sweet at the stem.
Step 4: Pour into tall glasses and serve at once, while the foam is on top.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 8 g
- Carbs
- 40 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does batido de mango take?
- About 5 minutes in total.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe mango?
- Tinned mango pulp, same weight.
- What can I use instead of cold whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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