Jorge Castillo: 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.

Glenn Lindgren: 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.

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.

TIP: If you have time, you can freeze your fruit and omit the crushed ice, for a thicker, richer shake. Just cube the fruit or cut it in smaller chunks and freeze. You may also find frozen fruit chunks (not pulp) at your local market. If using frozen pulp -- because your local grocer does not carry exotic fruits, but the local Latin market sells pulp -- allow the pulp to thaw slightly. Break the pulp into smaller chunks to accomodate your blender.

NOTE: The sweetened condensed milk is a very Cuban addition. You may omit this ingredient by substituting an equal amount of sugar or to your own taste.

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo

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