Batido de mango
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
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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