Batido de mamey
Milk-shake cubain épais à la sapote mamey, fruit tropical à la chair saumon, mixé avec lait, sucre et glace.
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Ingrédients
Nutrition
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Étapes
Prepare the mamey
If using fresh mamey, cut it in half, remove the large shiny stone and scoop out the soft flesh. If frozen, let the pulp thaw slightly.
Blend
Put the mamey, milk, sugar, salt and ice in a blender. Blend for 1 minute, until completely smooth, thick and creamy.
Adjust
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Serve
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Prepare the mamey
If using fresh mamey, cut it in half, remove the large shiny stone and scoop out the soft flesh. If frozen, let the pulp thaw slightly.
Blend
Put the mamey, milk, sugar, salt and ice in a blender. Blend for 1 minute, until completely smooth, thick and creamy.
Adjust
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The mamey sapote is native to Central America and has long grown in Cuba's warm climate. Cubans love to blend tropical fruits with milk into batidos, thick milkshakes sold at fruit stands and cafeterías across the island.
Mamey is the most iconic flavour, and in Miami's Cuban neighbourhoods, a batido de mamey is a classic afternoon treat.
⭐ Why It's Famous
Its unique flavour, somewhere between sweet potato, pumpkin, cherry and almond, makes this one of the most distinctive drinks in Cuban cuisine.
💡 Fun Fact
When a mamey is ripe, its brown skin gives slightly when pressed, and scratching the skin should reveal pink flesh underneath.
Cuba and the Caribbean
23.11°N, -82.37°W
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