Cuban Batidos Archives - A Sassy Spoon®

Batido de Mamey (Cuban Mamey Milkshake)

Jamie Silva — Wed, 20 Aug 2025 11:00:00 +0000

Growing up in a Cuban family, enjoying a sandwich alongside a creamy milkshake was totally normal.

My favorite will always be un batido de trigo, but this batido de mamey is a close second!

Mamey sapote has a mellow, slightly sweet flavor that just tastes like childhood to me.

Some people say it reminds them of sweet potato or pumpkin… but I don’t see it! 🤷🏻‍♀️

Whether you sip this refreshing shake with a pan con bistec or enjoy it on its own, I have a feeling it’s going to become one of your go-to treats.

Let me show you how to make 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!

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Step-by-Step Instructions

Unlike regular milkshakes made with ice cream, Cuban batidos are made with whole milk and sweetened condensed milk for that rich, creamy texture.

Similar to making my strawberry guava milkshake…you just toss the mamey into a blender with milk, condensed milk, a little sugar, and ice, then blend until smooth.

⭐️ But before you make this batido, check that your mamey is ready. A ripe mamey should give slightly when pressed and have a deep, salmon-colored flesh that scoops out easily (like a ripe avocado). If it feels firm to the touch, give it a few more days to ripen on the counter.

Cut the mamey in half lengthwise, just like you’d slice an avocado, and remove the seed.

Scoop out the flesh with a spoon. If it’s ripe, it should come out easily and feel soft, like a perfectly ripe avocado.

Add all the ingredients to a high-speed blender. Blend on high for 1–2 minutes, until smooth and creamy.

That’s all, mi gente!

Your creamy, dreamy Cuban batido de mamey is ready in just 10 minutes (just like my batido de mango).

Bonus points if you’re enjoying this creamy shake with a Cuban sandwich like a true Cuban.

Batido de Mamey (Cuban Mamey Shake)

This batido de mamey is a creamy Cuban milkshake made with just 5 ingredients. Think ripe mamey, whole milk, sweetened condensed milk, sugar, and ice. It blends up in under 10 minutes and tastes just like the ones I grew up enjoying with un pan con bistec. Super cold, thick, refreshing, and full of nostalgia.

Course Breakfast, Lunch, Snack

Cuisine Cuban

Keyword batido de mamey, cuban batido, Cuban mamey, mamey sapote

Prep Time 5

Cook Time 5

Total Time 10

Servings milkshake

Calories 478kcal

Author Jamie Silva

Equipment

High-Speed Blender

Ingredients

1 cup mamey*
1 cup whole milk
3 tablespoons sweetened condensed milk
3 tablespoons sugar to taste
1/2 cup crushed ice

Get Recipe Ingredients

Instructions

Cut the mamey in half lengthwise, just like you’d slice an avocado, and remove the seed.
Using a spoon, scoop out the mamey flesh and try not to eat all of it. That's the hard part! If it’s ripe, it should come out easily and feel soft, like a perfectly ripe avocado.
Add the mamey, milk, sweetened condensed milk, sugar, and ice to a high-speed blender. Blend on high for 1–2 minutes, until smooth and creamy.
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 your favorite Cuban sandwich. Buen provecho!

Notes

* You can use 1 cup of frozen mamey pulp, if that’s what you can find. Just allow the pulp to thaw slightly before adding it to the blender. Skip the ice.

Nutrition

The post Batido de Mamey (Cuban Mamey Milkshake) appeared first on A Sassy Spoon®.

Strawberry Guava Shake (Batido De Guayaba y Fresa)

Jamie Silva — Thu, 31 Jul 2025 11:00:00 +0000

Ok, here’s the deal. Un batido de trigo will forever have a special place in my heart, but lately I’ve been craving something fruity.

Since I love guava so much (I mean, I have a plethora of recipes made with guava), I whipped up this Cuban guava shake with fresh strawberries.

And I have to say… it is chef’s kiss!

The guava nectar pairs beautifully with strawberry and milk, giving it a creamy texture with a sweet-tart flavor.

Growing up, batidos were our comfort drink, and this batido de guayaba y fresa is one I’ll be making on repeat all summer (nah, who am I kidding… I’ll be making this all YEAR long!).

You’re gonna love this one. Let me show you how to make it!

Step-by-Step Instructions

Making this blended Cuban guava shake with strawberries is quick and easy. Cuban shakes are typically made without ice cream.

Just milk, sweetened condensed milk, and fruit. That’s what makes this creamy guava milkshake so light and refreshing.

Similar to making un batido de mango, all you need for this strawberry guava shake is to blend guava nectar, fresh strawberries, whole milk, sweetened condensed milk, sugar, a pinch of salt, and ice until smooth and creamy.

🥤 By the way, I used guava nectar for this batido. This is the one I used. Can you use ripe pink guavas? Absolutely! Just scoop out the flesh from 2-3 fresh guavas and add it to the blender in place of the guava nectar.

Also, you can use frozen strawberries 🍓 in this shake. Just skip the ice and blend the frozen strawberries straight in.

If the shake turns out too thick, blend it up with a bit more milk (or water) until it’s just the way 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!

VIEW PRODUCT

In Cuban culture, milkshakes and sandwiches are a perfect pair. My family would often enjoy a Cuban batido alongside a pressed Cuban sandwich. It’s the ultimate salty-sweet combo.

Hope you love it as much as I do!

Strawberry Guava Shake (Cuban Batido De Guayaba y Fresa)

This strawberry guava shake is smooth, creamy, and filled with the flavors I grew up with. Guava has long been a staple in Cuban cooking, and it shines beautifully in this batido de guayaba y fresa when blended with fresh strawberries and sweetened condensed milk. Making Cuban batidos at home was always a part of my family, and this recipe captures that same sense of comfort and nostalgia. It’s especially satisfying with a warm Cuban sandwich.

Course Breakfast, Snack

Cuisine Cuban

Keyword batido de guayaba, cuban batido, guava strawberry shake, milkshake recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings milkshake

Calories 524kcal

Author Jamie Silva

Ingredients

1 cup whole milk
3 tablespoons sweetened condensed milk
3 tablespoons granulated sugar or more to taste
1 cup guava nectar
3/4 cup fresh strawberries (approx. 8 large strawberries)
Pinch of salt
1/2 cup ice

Get Recipe Ingredients

Instructions

Add the milk, sweetened condensed milk, sugar, guava nectar, strawberries, 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 your favorite Cuban sandwich.

Notes

Sub for almond milk or evaporated milk (evaporated milk may alter the flavor slightly)

I used guava nectar for this batido. This is the one I used. Can you use ripe pink guavas? Absolutely! Just scoop out the flesh from 2-3 guavas and add it to the blender.

Frozen strawberries work beautifully in this milkshake and make it extra thick. Just skip the ice and blend the frozen strawberries straight in. If the shake feels too thick, blend with a bit more milk (or water) until it’s just the way you like it.

Nutrition

The post Strawberry Guava Shake (Batido De Guayaba y Fresa) appeared first on A Sassy Spoon®.

Cuban Papaya Shake (Batido de Fruta Bomba)

Jamie Silva — Wed, 16 Jul 2025 11:00:09 +0000

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!

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!

VIEW PRODUCT

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!

Cuban Papaya Milkshake (Batido de Fruta Bomba)

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.

Course Breakfast, Snack

Cuisine Cuban

Keyword batido de frutabomba, batido de papaya, cuban batido, fruta bomba, papaya

Prep Time 5

Cook Time 5

Total Time 10

Servings milkshake

Calories 478kcal

Author Jamie Silva

Equipment

High-Speed Blender

Ingredients

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

Get Recipe Ingredients

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.

Nutrition

The post Cuban Papaya Shake (Batido de Fruta Bomba) appeared first on A Sassy Spoon®.

Batido de Mango (Cuban Mango Shake with Coconut + Banana)

Jamie Silva — Mon, 14 Feb 2022 12:00:54 +0000

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!

VIEW PRODUCT

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)

This creamy Batido de Mango, a Cuban mango shake with coconut and banana, comes together with just 5 ingredients: mango, banana, full-fat coconut milk, sweetened condensed milk, and shredded coconut flakes. Use fresh mango in summer or frozen mango year-round. Ready in 10 minutes, it’s a glass of tropical paradise!

Course Breakfast, Drinks

Cuisine Cuban

Keyword batido de mango, batido de mango y banana, batido recipe, cuban batido, cuban mango shake, cuban milkshake

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 308kcal

Author Jamie Silva

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

Get Recipe Ingredients

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!

Notes

*Sub for whole milk, almond milk, or evaporated milk. Just note that evaporated milk may slightly alter the taste.

**Use fresh mango, if you prefer. Just add 1/2 cup of ice so it’s extra cold and delicious.

This recipe can easily be doubled/tripled for more servings.

Nutrition

The post Batido de Mango (Cuban Mango Shake with Coconut + Banana) appeared first on A Sassy Spoon®.

Batido de Trigo (Cuban Wheat Milkshake)

Jamie Silva — Wed, 01 Dec 2021 12:00:00 +0000

To know me is to know I’ll never say no to a batido de trigo. It’s hands down my favorite Cuban milkshake and has been since I was a kid.

Made with sweetened condensed milk, whole milk, and puffed wheat cereal, this creamy, traditional treat is rich, comforting, and full of nostalgia.

I know cereal in a milkshake sounds a little odd, but if you grew up in a Cuban family or anywhere near a ventanita in Miami, you know this combo works!

While I’m always down for un batido de mango, this authentic Cuban batido recipe with condensed milk will always be my go-to.

Whether served with breakfast or with un pan con bistec, batido de trigo is as classic as it gets.

Let me show you how to make it.

5-star review

“My husband loved it! Reminded him of his childhood in Cuba.”
—JD

Add your review »

How To Make Batido De Trigo

Making a batido de trigo couldn’t be easier. Just pour whole milk, sweetened condensed milk, sugar, puffed wheat cereal, a pinch of salt, and a handful of ice into a high-speed blender.

Blend until it’s completely smooth and creamy (like my strawberry guava milkshake). Que rico!

🍌 Hear me out – Mami swears by her little twist… tossing in a banana. It’s not traditional, but it does make the batido de trigo extra creamy with a hint of natural sweetness. My uncle can always tell when she’s made it, because that banana version is his absolute favorite. Consider this a Cuban mom insider tip!

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!

VIEW PRODUCT

In Cuban culture, milkshakes and sandwiches are a match made in heaven.

Growing up, my family would often enjoy un batido alongside a Cuban sandwich (and other sandwiches!), and there was even a restaurant in my hometown in the 80s that only served cafecito, batidos, and sandwiches.

The place was always packed, and to this day, I swear nothing tasted better than a milkshake and sandwich combo.

It was the best! And so is this creamy batido de trigo.

Batido de Trigo (Cuban Wheat Shake)

Batido de trigo is a creamy Cuban milkshake made with sweetened condensed milk, whole milk, sugar, and puffed wheat cereal. It’s nostalgic, comforting, and comes together in just 10 minutes. Whether you sip it on its own or serve it alongside a Cuban sandwich, this one’s sure to become a favorite.

Course Breakfast, Drinks

Cuisine Cuban

Keyword batido de trigo, cuban milkshake, milkshake, milkshake recipe, puffed wheat milkshake

Prep Time 5

Cook Time 5

Total Time 10

Servings milkshake

Calories 481kcal

Author Jamie Silva

Ingredients

1 cup whole milk*
3 tablespoons sweetened condensed milk
3 tablespoons granulated sugar or more to taste
1 cup puffed wheat cereal
Pinch of salt
1/2 cup ice

Get Recipe Ingredients

Instructions

Add the milk, sweetened condensed milk, sugar, puffed wheat cereal, salt, and ice to a high-speed blender. Blend on high until smooth and creamy, about 1-2 minute.
If you prefer a thinner consistency, you can add a splash more milk. The puffed wheat cereal will mostly dissolve, giving the milkshake its signature texture.
Pour into glasses and serve immediately. Enjoy on its own or with your favorite Cuban sandwich.

Notes

*Sub for almond milk or evaporated milk (however evaporated milk may alter the flavor slightly)

**Mami swears by her little twist… tossing in a banana. It’s not traditional, but it makes the batido de trigo extra creamy with a hint of natural sweetness. My uncle can always tell when she’s made it, because that banana version is his absolute favorite. Consider this a Cuban mom insider tip!

Nutrition

The post Batido de Trigo (Cuban Wheat Milkshake) appeared first on A Sassy Spoon®.