For the first few months I was living in Cuba, I attempted to make this drink often but was tasting much better versions on the streets, from the international hotel near our house to the curbside kiosks that sell batidos by the glass for 3 Cuban pesos -- about 12 cents! Finally, after quizzing enough vendors, I found learned the secret from a bartender at the Melia Habana hotel: salt. Just a pinch, to bring out the sweet and tanginess of the mango. It’s kind of like what Indians do to make lassis, but more subtle. The other thing I like about making this drink is that my toddler son K can help out -- we make it a memory recall game, where I ask him, "And now that we've added the mangoes (etc), what else do we put in...? "
The sugar content on this is a little high — but believe me, the rush is worth it, especially if you count it as a dessert. It’s the perfect snack for my kids when they come back from school. Even if they’re a little weary and tired from a long day, this puts them back on track. The fiber doesn’t hurt either!
Makes 2 -12oz servings
14 oz. frozen mango
1 1/2 cup water
1/4 cup sugar
1/3 cup powdered milk (nonfat or full cream)
pinch of salt
Place all ingredients in a blender and blend until smooth. Serve immediately, or you may refrigerate and serve up to 12 hours later.