Batido de Mango (Cuban Mango Shake with Coconut + Banana)
Growing up in Miami means every house has a mango tree. We had a huge mango tree, and every year it would drop close to 200 mangoes into our laps. Seriously, it was the best.
We’d slice them up and enjoy them on their own, turn them into a delicious mango jam, or I’d whip up these crunchy, sweet mango bars.
But you know how sometimes you want something cold, creamy, and sweet? That’s where this batido de mango comes in!
Traditionally, Cuban batidos are made with whole milk, sweetened condensed milk, sugar, ice, and whatever fruit you have on hand (kinda like my batido de fresa y guayaba).
For my version, I kept the soul of a classic batido de mango but gave it a tropical, sassy twist: mango blended with full-fat coconut milk for richness, a banana for natural creaminess, and a sprinkle of shredded coconut.
Whether you use fresh mango from your own backyard or frozen mango chunks from the store, you’re gonna love this sassy shake!
Looking for Classic Batido de Mango?
While I would love for you to try my tropical mango milkshake twist below, here’s what you need to make a classic mango shake:
- 1 cup whole milk
- 3 tablespoons sweetened condensed milk
- 3 tablespoons granulated sugar
- 1/2 cup of ice
- 1 cup fresh mango
🥭 Ok, let’s settle this. Which is best: fresh mango or frozen mango? Either works! Fresh mango will give you the brightest, juiciest flavor. Frozen mango chunks make the shake extra cold and thick without needing much ice (or any at all). Plus, they’re picked and frozen at peak ripeness, so you still get that rich, tropical sweetness year-round.
How To Make My Sassy Batido de Mango
The instructions are pretty self-explanatory, but I did use frozen mango from my mango tree that I had peeled, cut, and frozen in freezer bags. You can use fresh mango if that’s what you have.
The banana was also frozen. You can skip the ice if you’re using frozen fruit.
If the consistency is too thick for your liking, blend the ingredients up with about 1/2 cup of water to thin it out until it’s exactly how you like it.
Recommended For This Recipe
High-Speed Blender
I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!
Batidos de fruta are definitely a hit in my Cuban family, but I gotta say… un batido de trigo will always have a special place in my heart. Highly recommend you save that recipe for a rainy day! 😍
Storing Suggestions
While this mango shake is best enjoyed fresh out of the blender, you can transfer any leftovers to a large mason jar and store them in the fridge for up to 2 days.
They may not have the exact same consistency, but will still be delicious. You can also freeze it in a large mason jars for up to 2 months.
When you’re ready to drink it, thaw the milkshake in the fridge or at room temperature before consuming.
Batido de Mango (Cuban Mango Shake with Coconut + Banana)
Ingredients
- 2 cups full-fat coconut milk*
- 3 tablespoons sweetened condensed milk, or more to taste
- 2 cups frozen mango**, cubed
- 1 medium banana
- 1 tablespoon shredded coconut flakes, plus more for garnish
Instructions
- Into a high-speed blender, add the coconut milk, sweetened condensed milk, frozen mango, banana, and shredded coconut flakes.
- Blend until smooth and creamy. If you're looking for a thinner consistency, add 1/2 cup of water and blend again until desired consistency.
- Pour into tall glasses and top with more shredded coconut flakes. Enjoy!
