I love batidos, milkshakes, with an island flair. One sip of this batido and you’ll be transported to Cuba, via Miami. The best version I’ve had of this batido was in Versailles Restaurant in the Little Havana part of Miami, Calle Ocho. It was so good I almost fell off my seat.
Mamey sapote is a sweet, salmon-colored tropical fruit that resembles a papaya and is native to the Carribbean islands. I like mamey better than papaya because it’s a little sweeter, its flavor more distinct. The Latin markets often sell frozen mamey pulp, but I was in luck this week at the grocery store when I found a bunch of whole fresh mameys. As soon as I saw them, I knew what was coming.
Opening a mamey is like opening an oyster. In the middle of its sweet, salmon-colored flesh is its pearl–a large black seed in the shape and color of a mussel. Remove the seed and the flesh falls easily away from the skin, requiring virtually no effort. Throw the pulp in the blender with a splash of milk, some ice, a spoonful of sugar and/or sweetened condensed milk, blitz and you will be sipping on a delicious tropical dream. Buen provecho!
- 1 cup mamey pulp
- 1 cup skim milk
- 3 tablespoons sweetened condensed milk
- 3 tablespoons sugar (to taste)
- 1/2 cup crushed ice
Combine all the ingredients in a blender and blend until ice is smooth. Pour into cups and drink.