5-ingredients or less 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!

VIEW PRODUCT

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®.

3-Ingredient Homemade Guava Jam

Jamie Silva — Wed, 13 Aug 2025 11:00:00 +0000

Growing up in a Cuban family, guava paste was always in the pantry. This is why you see so many guava recipes on my blog. I love it!

But I’ll be honest, buying guava fruit to make recipes (or just enjoy on their own) wasn’t always our go-to move. That was until I learned how easy it is to make homemade guava jam!

This guava jam recipe is made with fresh pink guava, sugar, and a splash of lime juice, so every bite is packed with real fruit flavor. No pectin, no pulp from the freezer, just a thick, spreadable jam that tastes like home.

I love spooning it over Cuban crackers, but it’s just as good for making guava jam bars, or even drizzling over ice cream. Once you try it, you might be slightly addicted. Not that I speak from experience or anything. 👀

Let’s make it!

Making Guava Jam with Fresh Pink Guavas

Ok, I won’t lie. The process is kinda long, but it’s sooo worth it. Making guava jam from fresh fruit means you’ll spend some time peeling, seeding, and simmering, but that’s where the magic happens.

👉🏼 Make sure to look for ripe guavas. A ripe guava has green skin with pink flesh. When you squeeze it, it should be firm but have a bit of give. Kinda like a ripe pear. The smell is also fragrant, sweet, and tart.

Pink guavas are the best for this recipe!

Rinse, cut your guava in quarters, and cook them down.

Once guavas are soft, blend them into a puree.

Strain the guava puree with a sieve and discard all the seeds.

Mix the strained guava puree with sugar + lime juice.

Transfer the guava jam to your favorite jar!

Recommended For This Recipe

Immersion Blender

With its immersion design, this hand blender allows you to blend directly in the pot, eliminating the need for transferring ingredients and reducing mess.

VIEW PRODUCT

The texture of this guava jam is thick and spreadable, similar to guava marmalade but without the drippy, liquidy consistency. It holds its shape on a spoon, making it perfect for spreading on crackers or toast without sliding off (similar to my mango jam).

The flavor is tart and slightly tangy from the lime juice, sweet enough to feel like a treat, but balanced so you can enjoy it morning, noon, or night.

Homemade Guava Jam (3 Ingredients!)

Make Abuela proud by making this homemade guava jam with just 3 simple ingredients: fresh guava, sugar, and lime juice. No pectin, no storebought pulp, just real fruit flavor in every spoonful. It’s thick, spreadable, and packed with tropical sweetness. Perfect for spreading on Cuban crackers, toast, bars, or even drizzled over ice cream. Que rico!

Course Breakfast, Snack

Cuisine Cuban

Keyword guava, guava jam, jam recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings cups

Calories 56kcal

Author Jamie Silva

Ingredients

2 lb ripe guavas
1 cup water
1 1/2 cups granulated sugar
2 tablespoons fresh lime juice

Get Recipe Ingredients

Instructions

Rinse the guavas then trim the ends off. Cut them into quarters. Transfer to a Dutch over or saucepan and add water.
Bring to a boil, and simmer for 20-25 minutes, stirring frequently, until guavas are soft and break apart.
Using an immersion blender, off the heat, blend the mixture until pureed.
Place a sieve over a large bowl. Spoon the pureed guava, in batches, onto a sieve and strain, discarding the seeds and skin. You should get approx. 3 cups of guava puree.
Transfer the guava puree back to the pot. Add sugar and lime juice. Bring to a boil. Cook, stirring constantly, for about 20-30 minutes until the jam has thickened.
You’ll know the guava jam is ready when you're able to see the bottom of the pot as you stir. The guava jam will be thick and will stick to the back of a wooden spoon.
Ladle the guava jam an airtight container. Bring to room temperature before placing in the fridge for up to 2-3 weeks (if it lasts that long). Enjoy!

Nutrition

The post 3-Ingredient Homemade Guava Jam appeared first on A Sassy Spoon®.

Cuban Guava Daiquiri (Just 4 Ingredients!)

Jamie Silva — Wed, 23 Jul 2025 11:00:00 +0000

I’ve never met a guava dessert I didn’t love, but lately, this Cuban guava daiquiri is the one thing I can’t stop making.

It’s a simple mix of white rum, lime juice, and guava nectar that tastes like a mini tropical vacation.

And if you’re into guava cocktails as much as I am (hi, guava elderflower mimosas 👋🏼), this one totally hits different.

Let me show you how to make it!

Step-By-Step Instructions

The guava daiquiri is a tropical spin on the ultimate Cuban classic.

Fun fact: They say the original daiquiri was born in Cuba around 1900, named after a small town just outside Santiago.

There’s even a Hemingway variation that uses grapefruit juice, but… I don’t know about you, I’ll take guava over grapefruit any day.

This version keeps the same crisp, citrusy base but adds sweet guava nectar for a tropical twist that’s super refreshing (kinda like my guava margarita!).

I’m always experimenting with guava in beverages, from iced guava passionfruit drinks to cocktails, and this one might be the easiest of the bunch.

It’s light, not too sweet, and makes a fun alternative to a classic Cuban mojito when you’re craving something different.

💡 Want a frozen guava daiquiri version? Just toss the same ingredients into a blender with 1 to 1.5 cups of ice and blend until smooth. Perfect for hot sunny days or a crowd.

Add simple syrup and white rum into a cocktail shaker wirh ice.

Add the guava nectar. This is the one I used.

Add the fresh lime juice. Cover the shaker and shake vigorously for 10 seconds.

Pour the guava daiquiri into the chilled glass.

Whether you call it a classic Cuban daiquiri with a guava twist or just your new favorite drink, you’ll see why guava and rum are such a perfect pair.

Cuban Guava Daiquiri (4-Ingredients!)

This Cuban guava daiquiri is sweet, refreshing, and ridiculously easy to make with just 4 simple ingredients. With white rum, lime juice, and guava nectar, it’s a tropical twist on the classic Cuban cocktail. Perfect for guava lovers or anytime you’re craving something bright and citrusy. Want it frozen? Just toss everything in a blender with ice!

Course Drinks

Cuisine Cuban

Keyword cuban daiquiri, daiquiri, fresh lime juice, guava daiquiri, guava nectar, white rum

Prep Time 5

Total Time 5

Servings daiquiris

Calories 247kcal

Author Jamie Silva

Equipment

Cocktail Shaker Set

Ingredients

1.5 ounce simple syrup (or more to taste)
4 ounces white rum
4 ounces guava nectar
2 ounces fresh lime juice

Get Recipe Ingredients

Instructions

Make simple syrup by boiling 1/4 cup of granulated sugar and 1/4 cup of water until the sugar is dissolved.
Fill both your coupe glass and cocktail shaker with cubed ice.
Add white rum, guava nectar, lime juice, and simple syrup to the cocktail shaker.
Cover the shaker and shake vigorously for 10 seconds. Taste and adjust for sweetness.
Discard the ice from your coupe glass. Pour the guava daiquiri into the chilled glass. Garnish with a lime wedge. Enjoy!

Notes

Want a frozen guava daiquiri version? Just toss the same ingredients into a blender with 1 to 1.5 cups of ice and blend until smooth. Perfect for hot sunny days or for a crowd.

Nutrition

The post Cuban Guava Daiquiri (Just 4 Ingredients!) 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®.

Mariquitas Cubanas (Fried Plantain Strips)

Jamie Silva — Wed, 08 May 2024 11:00:52 +0000

Mi gente, how good are mariquitas!? Wait, do you call them chifles or chicharitas? We call these thinly sliced fried plantain strips – mariquitas. We call plantain chips – platanitos. Those are the ones Mami would make for us the most. These plantain strips though are just as delicious!

Crunchy, salty deliciousness. And paired with a garlic mojo sauce? I mean, it’s the best precursor to all your favorite Cuban dinner recipes. Be warned, you won’t be able to eat just one!

Slicing & Frying The Plantains

Ok, the most common method for slicing plantain chips is to slice them into thin rounds (like my crispy fried plantain chips).

But… I prefer these long thin plantain strips. The thinner they are, the crispier they’ll get. Trust me, it’s worth the effort!

Can you use a mandolin or a sharp knife to slice the plantain into long ribbons? Yes. Personally, I prefer using a vegetable peeler. Just make sure you get a good grip on the peeled plantains.

Want more chips in your life? Of course, you do! We enjoy mariquitas more than any other potato chip but yuca chips and taro chips are also crowd favorites!

Peel the green plantains by slicing a shallow opening lengthwise using a sharp knife. Remove the green peel. Discard.

Using a vegetable peeler or mandolin on the thinnest setting, slice the plantain, lengthwise.

The slices should be paper-thin ribbons.

Place the plantain ribbons on a plate ready to fry.

In a large pot, heat oil over medium-high heat to 400ºF. Transfer the slices into the hot oil in small batches (5-6 at a time) so they don’t stick together.

Fry for about 1-2 minutes, until golden brown and crispy. Remove them with a slotted spoon. Drain on paper towel-lined plates. Season with salt.

What else can you make with plantains? I’m glad you asked! Green plantains can turn into crispy tostones or even tostones rellenos! Typically, we serve these mariquitas with mojo as appetizers and the tostones are perfect as a side dish.

Best Dipping Sauce For Mariquitas

When you go to a Cuban restaurant in Miami and order mariquitas, they always give you a delicious garlic dipping sauce for the plantain chips. YUM!

While they’re similar in flavor and ingredients, this dipping sauce is not the same as my Cuban mojo marinade. This citrusy dipping sauce is made with sour orange juice, olive oil, garlic, and salt + pepper.

You can store the sauce in an airtight container in the refrigerator for up to a week. Just bring it to room temperature before serving.

Serving Suggestions

You’ll usually see us enjoying these mariquitas with the mojo sauce by itself. It’s one of my favorite Cuban appetizer recipes but you can absolutely pair it with the following:

Guacamole. Avocados and plantains are a match made in heaven. My guacamole recipe is very simple. You can always add jalapeño if you want some heat.

Ceviche de camaron. Omg, the thought of shrimp ceviche with some crunchy plantain strips is making my mouth water. Perfect for Summer!

Your favorite salsa. Whether it’s a fire roasted salsa or my easy mango salsa, these complement the plantains perfectly.

Storage & Reheating Tips

I recommend storing cooled mariquitas in a resealable plastic bag with the excess air squeezed out for about 1 week. But don’t place them in the refrigerator, as the cold can make them lose their crunch.

If the chips lose some of their crunch, you can crisp them up again in the air fryer for 3-4 minutes at 350ºF. Let them cool completely before storing them again.

Mariquitas Cubanas (Fried Plantain Strips)

Plantain strips made with 3 ingredients: green plantains, neutral oil, and salt. This deliciously crispy salty Cuban snack is fried to perfection and served with garlic mojo dipping sauce. ¡Que rico!

Course Appetizer, Snack

Cuisine Cuban, Latin

Keyword chicharitas, chifles, fried plantain chips, garlic mojo sauce, mariquitas, plantain chips, plantain chips recipe, plantain strips

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 151kcal

Author Jamie Silva

Equipment

Dutch Oven

Ingredients

Garlic Mojo Dipping Sauce

6 cloves garlic mashed to a paste
1/4 cup fresh navel orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/3 cup olive oil
1/2 teaspoon salt
Pinch of black pepper

Plantain Chips

2 large green plantains
1/2 cup oil for frying (any oil with a high smoke point)
Salt to taste

Get Recipe Ingredients

Instructions

To make the garlic mojo dipping sauce, whisk all the ingredients until combined in a small bowl. Set aside.
Peel the green plantains by slicing a shallow opening lengthwise using a sharp knife. Remove the green peel. Discard.
Using a vegetable peeler or mandolin on the thinnest setting, slice the plantain, lengthwise. The slices should be paper-thin ribbons.
In a large pot, heat oil over medium-high heat to 400ºF. Transfer the slices into the hot oil in small batches (5-6 at a time) so they don’t stick together. Fry for about 1-2 minutes, until golden brown and crispy.
Remove them with a slotted spoon. Drain on paper towel-lined plates. Season with salt. Serve with mojo dipping sauce. Enjoy!

Nutrition

The post Mariquitas Cubanas (Fried Plantain Strips) appeared first on A Sassy Spoon®.

Tostones Rellenos (Cuban Stuffed Plantain Cups)

Jamie Silva — Thu, 18 Apr 2024 11:00:00 +0000

Look, I don’t know about you but plantains are basically a love language in my Cuban family (not to be mistaken with fluffy white rice which is in our DNA – ha!).

When I tell you these tostones rellenos were a hit in my house, let’s just say there wasn’t a single one left!

Tostones Rellenos are fried plantain cups, similar to my perfectly crispy tostones, that are filled with delicious savory fillings. They’re crunchy on the outside, soft on the inside, and well, the filling possibilities are endless. Let me show you!

Best Plantains To Buy

Ok first things first, don’t buy the wrong plantains. Yes, it’s that important. You have to buy green plantains for tostones rellenos!

If you choose plantains that are soft with yellowish or dark skin, these plantain cups will not work.

Green plantains provide a starchy texture that crisps up when fried. So, when you’re choosing plantains for these cups, look for ones that are firm and have a bright green color!

Recommended For This Recipe

Wooden Tostonera

Easy to use and easy to clean. Perfect for pressing fried plantains and molding them into cups for savory fillings.

View Product

Step-By-Step Instructions

Just 3 ingredients: green plantains, oil, salt

Peel and cut the plantain into 2-inch thick slices.

Fry the plantain slices in hot oil for 5 minutes.

Drain the plantain slices on a paper towel-lined plate.

Mold the fried plantain slices into cups using a lemon squeezer or wooden tostonera.

Fry the cups again in the hot oil until golden brown and crispy.

Air Fryer Method

Yes, frying plantain cups on the stove will always be the best method for making plantain cups.

However, if you’re like me and you’re scared of hot oil splattering on your face, you can make them in the air fryer. I’m sure Abuela wouldn’t approve but it’ll be our little secret.

Start by air frying the slices for 8-10 minutes at 400ºF. Once they have cooked, you can mold them into cups using a lemon squeezer or wooden block.

Place them back again in the air fryer for 8-12 minutes at 400ºF or until golden brown and crispy. Just keep in mind that temperature, times, and even texture may vary depending on your air fryer.

Fried plantain cups ready to be filled!

Filling Options

The best part of these plantain cups is that they’re super versatile.

You can make them extra Cuban by filling them with vaca frita or ropa vieja, or keep it simple by filling them with shredded rotisserie chicken (why not!) or shrimp.

The point is you can choose your own adventure here!

Here are my favorite options:

Storage Tips

While these stuffed plantain cups can be stored, they are best enjoyed fresh and crispy, any leftovers can be placed in a fridge in an airtight container for up to 5 days.

To freeze, arrange cooled plantain cups in a single layer on a baking sheet, freeze, then transfer to a freezer bag once frozen solid.

Tostones Rellenos (Cuban Stuffed Plantain Cups)

Tostones Rellenos, ¡que rico! Just picture Cuban plantain cups fried not once, but twice, and stuffed with your favorite fillings like vaca frita (shredded beef), Cuban picadillo, ropa vieja, or camarones enchilados. The possibilities are endless! Crispy on the outside, soft on the inside, and made in 20 minutes from start to finish.

Course Appetizer

Cuisine Cuban, Latin

Keyword plantain cups, stuffed plantain cups, toston cups, tostones rellenos, tostones rellenos de vaca frita

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 68kcal

Author Jamie Silva

Equipment

Deep nonstick skillet

Ingredients

2 large unripe green plantains
Oil for frying (high smoke point)
Salt to taste

Filling Options

Get Recipe Ingredients

Instructions

Peel and cut the plantains into 2-inch pieces. You should have 3-4 pieces per plantain.
In a large pot, pour enough oil to cover the plantains. Heat oil over medium-high heat to 400ºF. Fry the plantain pieces in the hot oil for about 5 minutes. Drain on a paper towel-lined plate.
Using a lemon squeezer or a wooden block, press down on the plantain piece so it looks like a small cup. Remove carefully. Set aside.
Fry the cups again in the hot oil until golden brown, about 3-4 minutes. Drain on a paper towel-lined plate. Season with salt.
Fill each toston cup with your favorite filling such as vaca frita, shredded chicken, picadillo, or shrimp. Garnish with chopped parsley, if desired. Enjoy!

Nutrition

The post Tostones Rellenos (Cuban Stuffed Plantain Cups) appeared first on A Sassy Spoon®.