Mango Batido
A batido is a creamy fruit milkshake made in the blender. Sweet mango and cold milk make a thick, frosty drink. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Keep milk refrigerated at 40°F or below until blending. Wash fresh mango and scrub the lime before cutting. Do not leave the batido out more than 2 hours (1 hour if above 90°F).
Allergens: milk
Equipment
- blender
- measuring cups
- glasses
Ingredients (for 4 servings)
- 3 cups frozen mango chunks (or ripe fresh mango)
- 2 cups cold whole milk
- 3 tablespoons sugar
- 1 cup ice cubes
- 1 teaspoon fresh lime juice
Directions
1. If using fresh mango, wash it, cut the flesh off the pit, peel, and cube it. Scrub the lime before juicing.
2. Put the milk, mango, sugar, and lime juice in the blender.
3. Blend on low for 15 seconds, then on high for 45 to 60 seconds until smooth.
4. Add the ice and blend on high until thick and frosty, about 30 seconds.
5. Taste and blend in more sugar if needed. Pour into glasses and serve right away.
Skill taught
Blending frozen fruit and milk into a thick, smooth shake.
Affordable substitution
Use frozen mango chunks, which are often cheaper than fresh and make the shake thicker.
Optional variation
Make a papaya or mamey batido by swapping the mango for the same amount of that fruit.
Leftovers & storage
Best right away. Refrigerate leftovers within 2 hours (within 1 hour if above 90°F), store at 40°F or below, and drink within 1 day; re-blend before serving.