Batido De Mango (Mango Shake)
"Many years ago, when I was a kid in New York, we used to get these at Victor's Cuban restaurant. Years later, Victor's had become an elegant restaurant--no more batidos from the window for kids who arrived on roller skates. Nothing could be simpler or more refreshing on a hot day. All these years later, I still think they're better sucked through a straw. For those watching calories, use skim milk."
photo by Mme M
- Ready In:
- 5mins
- Ingredients:
- 2
- Serves:
-
1
ingredients
- 1 cup mango pulp
- 3⁄4 cup milk, cold
directions
- In a blender, combine ingredients.
- Blend on high until smooth and frothy.
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Reviews
-
Thank you for posting this! My two year old and I adore it! He calls them "brrs" and requests them often. I make it with frozen mango chunks blended in my food processor and hemp milk (because of allergies). SO good. I like it best if you give it a bit of time in the freezer before eating, but I can't always wait :) -
its sooo easy and goooddd!! thanks chef kate!! -
I also added a drop or two of vanilla. Just mango, milk, and a little vanilla made a beautiful drink, just as sweet and fantastic as an ice cream shake - but without all those calories! Outstanding! -
Excellent and so easy. I added a drop of pure vanilla extract and poured the shake over ice. Yummy!
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This was a delicious recipe! Very simple and very tasty! Here in Cairo you will find fresh juice stands everywhere with the best mango juice. The juice has lots of chunks of mango. This recipe gave me another way to enjoy the juice,thanks!
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
