Prep 8 mins
Cook 0 mins
From La Comida del Barrio, May 2003, by Aarón Sanchez and found at epicurious.com. This milk shake is a Puerto Rican and Cuban favorite; Palacio de Los Jugos on Flagler Street in Miami specializes in jugos and makes great tropical-fruit batidos. The fruit combinations are endless — try a mixture of strawberry and kiwi or guava and pineapple — and you can even use coconut milk instead of whole and spike with a shot of rum.
- 1 small papaya, peeled, seeded, and coarsely chopped
- 1 mango, peeled, seeded, and coarsely chopped
- 1 ripe banana, peeled and coarsely chopped
- 1 1⁄2 cups whole milk
- sugar (depends on ripeness and flavour of your fruit)
- 1 cup crushed ice
- Combine the fruit in a blender and purée to break everything up. Add the milk, sugar, and ice; blend until thick and frothy.
I love this recipe because it helps me get around my silly fruit and milk phobia! I've been fixing one of these up each morning and sipping on it as I get ready for work.
I ran out of real milk so made up some milk using milk powder. This was perfect for getting rid of an overripe banana, the last of a large papaya and the last mango. It was quite sweet so I suggest adding the sugar last after a quick taste test to check how sweet your fruit is.
Of all the batidos/smoothies/shakes/drinks I've tried for ZWT (and they were all really good), I think this was my favorite one! I used half light coconut milk and half whole milk for the milk, and I used two packets of Equal in place of the sugar. Not only did this taste great, it helped me to use up some leftover fruit and coconut milk that were sitting in the fridge. DH really enjoyed this one as well. Thanks for posting!