Batidos

By Norman Van Aken

Published May 13, 2017 at 9:00 AM EDT

MAMEY BATIDO MILKSHAKE

Yield: Serves 2-3 depending on how thirsty you are

1 Cup fresh, ripe mamey cubed, (peel and pit discarded)

1 Cup milk

1/4 Cup buttermilk

¼ Cup sugar or honey

1 dash vanilla extract, (optional)

½ Cup ice cubes

Blend all of the above together very well. Serve.

Note: Frozen mamey pulp can be found in many Latin and Caribbean grocery stores. The flavor is pretty good though not as exquisite as the ripe, fresh one.

Note 2: The buttermilk is my own addition. If you like Sour Cream Ice Cream or Crème Fraîche flavors you will like it as well. If not you can omit it and go the standard batido route. Its all good.

3.21.12

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Norman Van Aken

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.

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