How To Make The Sweetest Batido de Mango
Batido de Mango: El Sabor de Mi Niñez (Y de la Mano de Mami)
If you grew up in a Cuban household in Miami like I did, chances are you’ve got at least one mango tree story. For me, it was the mango tree at my parents’ house—the kind of tree that, once mango season hit, turned into our family’s unofficial fruit dealer. I’m talkin’ mangos in bolsas, mangos in bowls, mangos taking over every inch of the kitchen counter.
But nothing—and I mean nada—was more exciting than when my mom would whip out the blender and say, “¿Quieres un batido?”
Now that was a love language.
Especially when my dad would ask for one, because then we knew it was going to be extra good. My mom didn’t measure a single thing—ni una cucharita—but somehow it always came out perfect. Except for the sugar. That woman? She had a heavy hand with the azúcar, pero who was gonna stop her? Not us, not my dad. We were too busy slurping that icy, creamy, tropical gold like it was the last mango batido on Earth.
There’s something magical about mango season—it smells like summer, tastes like home, and reminds me that the simplest things in life, like a glass of batido, can hold the most memories.
If you’ve got leftover mangos, or you’re just craving something sweet and nostalgic, I’ve shared my version of Mami’s Batido de Mango [insert link to recipe]. No measuring cups were harmed in the making of this shake… but feel free to channel your inner Cuban mom and eyeball it. Just remember: más azúcar = más amor. 💛🥭
Recipe
[[ recipeID=recipe-2mdns8y5s, title=Batido de Mango ]]
