Glenn: The most popular are probably the many tropical flavors: mango, mamey, guanabana.
Jorge: One we particularly like is the batido de trigo or wheat shake.
Glenn: You might ask: "Wheat in a milk shake?" But think of the tasty puffed wheat cereal from your not too distant childhood and you'll get an idea of what the batido de trigo tastes like.
Jorge: It's a unique flavor you just won't find anywhere else!
Put everything in the blender except the ice and process until frothy. Add the crushed ice and process until the ice is ground fine and the batido is thick and rich. NOTE: The condensed milk is a very Cuban addition. You may omit this ingredient to your taste.
- *Varies by type of batido, see individual recipes below for variations.
Master recipe (above) plus:
- 1 cup puffed wheat cereal
- pinch of salt
Batido de Mamey
Mamey is a tropical fruit with a unique flavor. Many people compare the flavor to that of a red raspberry. It has a citrus, slightly tart flavor.
If you are lucky enough to find a fresh mamey, you must know the correct way to prepare it. The mamey has a thick brown skin that must be removed by scoring the mamey lengthwise with a sharp knife and peeling away the skin in strips. Beneath this skin is a whitish membrane that is very bitter. You must scrape away this membrane until you reach the tender flesh of the mamey. Then just cut the flesh away from the rather large pit.
Master recipe (above) plus:
- 1 cup fresh ripe mamey cubed
- (You may subsitute frozen mamey pulp, available in many Latin markets.)
Master recipe (above) plus:
1 large ripe bananaBatido de Guanábana
The guanábana is a delicious tropical fruit with a light pineapple-citrus flavor with hints of vanilla. This fruit is also called soursop in many countries. Many Cubans also grow and use the cherimoya, a fruit with a similar flavor. To remove the pulp from a ripe guanábanaor cherimoya, cut the fruit in half and spoon out the soft interior. Unlike the granadilla, you must remove the seeds!
Master recipe (above) plus:
- 1 cup fresh ripe guanábana pulp
- (You may subsitute frozen or canned guanábana, available in many Latin markets.)
Master recipe (above) plus:
1 cup fresh ripe mango cubedBatido de Vainilla (Vanilla Shake)
- Master recipe (above) plus:
- 1 tablespoon real vanilla extract
- 1/4 cup cream
- Dash nutmeg
The granadillo is also known as the passion fruit. Granadilla’s taste is something like a cross between a guava and a muskmelon. To remove the pulp from a ripe granadilla, cut the fruit in half and spoon out the soft interior. Most people strain out the seeds from the pulp, although the seeds are edible -- more or less! (You swallow them -- don’t chew them!)
Master recipe (above) plus:
1 cup fresh ripe granadilla pulp or use frozenBatido de Mora (Blackberry Shake)
Master recipe (above) plus:
1/2 cup blackberriesMorir Soñando (Orange Shake)
Literally "to die dreaming" this tastes a lot like an American dreamsicle.
Master recipe (above) plus:
- 3/4 cup orange juice
- 1/4 cup cream (Omit milk)
Batido de Fruta Bomba (Papaya Shake)
Master recipe (above) plus:
1 cup fresh ripe papaya cubed- MASTER RECIPE
- Main Ingredient*
- 1 cup whole milk
- 3 tablespoons sweetened condensed milk
- 3 tablespoons sugar (to taste)
- 1/2 cup crushed ice
- 1 cup whole milk
We Show You How in Two Great Cuban cookbooks:
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Tony has sold many of these at art shows around Florida. It is especially popular with Cuban-Americans who live this dual culture. Also a great gift for Cubans married to Americans!
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Dimensions: 16"x 24"
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