If you ask Mami what her favorite Cuban batido is, she’ll always tell you un batido de fruta bomba. She is obsessed.

Personally, I’m more of a batido de trigo kinda girl, BUT… that doesn’t mean this Cuban papaya shake isn’t a huge hit.

Once you try this papaya milkshake, you’ll understand the hype. It’s cold, creamy, and the papaya’s mellow, almost cantaloupe-like sweetness blends beautifully with the condensed milk.

It’s the kind of batido you sip slowly while sitting on Abuela’s porch somewhere in Hialeah (IYKYK 👀), with a plate of ham croquetas or a half-eaten Cuban sandwich nearby.

Let me show you how to make it!

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!

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Step-By-Step Instructions

Making a batido de fruta bomba is almost embarrassingly easy… just blend ripe papaya with milk, condensed milk, sugar, and ice until smooth. That’s it. No fancy ingredients needed.

It’s the same base we use in a classic batido de mamey, and if you’ve ever had a sweet batido de mango, you already know how unbeatable Cuban milkshakes are.

They’re not just drinks, they’re nostalgia in a glass. Wait til you make my creamy guava milkshake for your next fruit fix.

Here are the steps!

With a sharp knife, cut the papaya in half lengthwise.
Scrape out the black seeds from the center of both halves using a spoon.
Slice and cut the papaya.
Cut into cubes, then peel the skin off from the cubes with a knife.
Add the peeled, cubed papaya, milk, sweetened condensed milk, sugar, salt, and ice to a high-speed blender.
Blend on high until smooth and creamy, about 1-2 minutes.

Now you’ve got a papaya milkshake that’s thick, cold, and totally worth blending up on repeat.

Just don’t blame me when you start craving one every afternoon!

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Cuban Papaya Milkshake (Batido de Fruta Bomba)

Jamie Silva
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 milkshake
Let's turn Mami's favorite fruit, fruta bomba, into a creamy, nostalgic milkshake. This classic Cuban papaya milkshake comes together with just 5 ingredients: ripe papaya, whole milk, sweetened condensed milk, sugar, and ice. It’s sweet, refreshing, and blends up in under 10 minutes. Bonus: it pairs perfectly with a salty Cuban sandwich.
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Equipment

Ingredients
 

  • 1 cup ripe papaya
  • 1 cup whole milk
  • 3 tablespoons sweetened condensed milk
  • 3 tablespoons sugar, to taste
  • 1/2 cup crushed ice

Instructions
 

  • With a sharp knife, cut the papaya in half lengthwise. Scrape out the black seeds from the center of both halves using a spoon.
  • Slice and cut the papaya into cubes, then peel the skin off from the cubes with a knife. If you prefer to peel the skin off before cutting into cubes, you do you!
  • Add the cubed papaya, milk, sweetened condensed milk, sugar, salt, and ice to a high-speed blender. Blend on high until smooth and creamy, about 1-2 minutes.
  • Taste and adjust sweetness as desired. If you prefer a thinner consistency, you can blend with a bit more milk (or water).
  • Pour into a glass and serve immediately. Enjoy on its own or with a Cuban sandwich. Enjoy!

Notes

* You can use 1 cup of frozen fruta bomb (papaya) pulp, if that’s what you can find. Just allow the pulp to thaw slightly before adding it to the blender. Skip the ice.
 
Serving: 1milkshake (16 oz), Calories: 478kcal, Carbohydrates: 80g, Protein: 13g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 50mg, Sodium: 175mg, Potassium: 589mg, Sugar: 80g, Vitamin A: 555IU, Vitamin C: 2mg, Calcium: 474mg, Iron: 0.1mg
Course: Breakfast, Snack
Cuisine: Cuban
Keyword: batido de frutabomba, batido de papaya, cuban batido, fruta bomba, papaya
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