Have you ever had a creamy milkshake? They’re amazing, I know!
I love all types of shakes and smoothies. My all-time favorite is the batido de trigo which is a Cuban milkshake made with puffed wheat cereal.
If I had to choose another favorite milkshake, however, I’d say this batido de mango is tied for first place.
What is a Batido?
A batido [pronounced bah-tee-doh] translates to ‘milkshake’ in Spanish.
Some recipes also call it un licuado which are popular Latin American blended drinks similar to smoothies. They’re essentially made with the same ingredients – milk, fruit, and ice.
Today, we’re making a creamy batido de mango (mango milkshake) with mango, banana, coconut milk, shredded coconut flakes, and my favorite Cuban twist… sweetened condensed milk!
Let me show you how to make it!
Ingredients You’ll Need
Just 5 ingredients! More details below.
- Coconut milk.
- Sweetened condensed milk.
- Frozen mango
- Fresh banana.
- Shredded coconut flakes.
This batido de mango is super creamy, tastes like a tropical paradise, and is so easy to make!
How To Make un Batido de Mango
- Add. 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.
- Serve the batido and top with more shredded coconut flakes. That’s it!
Is it best to use fresh or frozen mangos?
While you can ultimately use whatever you have on hand, I found that the best consistency for this batido comes from using frozen mango with a fresh banana.
If you have a mango lying around, I suggest you peel it, cut it into small chunks, transfer it to a freezer bag and freeze it until ready to use. Small mango chunks will be easier to blend.
If you don’t have any mangos on hand, no worries. You can always buy a bag of frozen mango chunks from the freezer section of your local grocery store.
Recipe Variations & Tips
- Milk. You can use either lite coconut milk or full-fat coconut milk depending on your preference. Also, you can sub for whole milk or other dairy-free alternatives like almond milk or cashew milk.
- Sweetener. The sweetened condensed milk is what gives the batido a sweet and creamy flavor. You can add more (or less) to taste or sub entirely for another sweetener like cane sugar, maple syrup or honey.
- Scaling. This recipe can easily be doubled/tripled for more servings.
How To Store Batidos de Mango
While these batidos are 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 the batidos de mango in 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.
You may also like:
- Batido de Trigo (Cuban Milkshake)
- 3-Ingredient Mango Jam Recipe
- Frozen Mango Moscow Mule Recipe
- Mango Berry Iced Tea Sangria
Batido de Mango (Cuban Mango Shake)
- 2 cups coconut milk (full-fat or lite)
- 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
- 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.
- Serve the batido and top with more shredded coconut flakes. Enjoy!