Mexican Cuisine Mexico Kitchen Food Recipe

Mango Licuados

a blender that can crush ice
six small to medium sized mangos

Cooking Instructions:
Peel and slice the mangos into chunks. I do this directly over the blender container, allowing the juice to collect along with the fruit . Cutting up mangos is a messy, sticky business. The flesh often clings rather tenaciously to the pit, and some varieties have a stringier flesh than others.


I have successfully used a grapefruit knife to scrape every last bit of fruit from the pit. (I have also been known to stand over the kitchen sink and selfishly slurp the remaining fruit off of the pit, not an activity for the fastidious).

You should have approximately 3 cups of combined fruit and juice in your blender jar. Add enough milk to raise the liquid level to 4 cups, and puree for one minute. Ideally, your mangos are so perfectly ripe that they require no sugar.

If the puree does not taste sweet enough to you, add sugar until it suits you. Add ice to bring the measurement to 5 cups; blend until the ice is crushed. Serve immediately.

You can substitute just about any fruit you wish if mango is unavailable. Strawberries are wonderful, peaches or nectarines sublime… combine as you wish. You can use frozen fruit–I do, if I’m making guava or passion fruit licuados, because I find it tedious to strain the tiny seeds both fruits contain– but fresh really does taste better. You can also omit the milk.

This type of refreshment is also called a batido or a refresco, depending on where you are in the Spanish-speaking Americas. If you whir the fruit in the blender with water, then strain the juice, you have an agua fresca. Agua frescas are particularly refreshing when made with melon or pineapple. SHARE With Your Friends:

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