Summer is coming! I bring you the newest weapon in my arsenal of heat-busting drinks for the season, this mango and passionfruit smoothie and cocktail is my family's new obsession.
If you've been around for the last 20 years this blog has been public, you'll know that I am about to spend the next few months complaining about the heat, and sharing recipes that don't require spending a lot of time in the kitchen.
It's a tradition we strictly adhere to. Try this amazing drink and you'll be glad you stayed.
What is this?
Is it a smoothie? A batido? A creamsicle? A morir soñando?
It is all of the above. A mixture of freshly-made passionfruit juice, some mango, milk, and ice makes this a combination that fits many categories. For those familiar with morir soñando (our unofficial national drink), this will taste familiar: a combination of citrus juice and milk. Adding mango adds another interesting layer to it.
For us Dominicans, it would be a batida de mango y chinola (passionfruit, and mango milkshake). For our US-based readers, it will be a creamsicle drink of sorts. A dash of rum (for the adults) makes it an amazing tropical cocktail.
It isn't a traditional Dominican drink though.
About this recipe
Can you mix mango and milk? Yes, yes you can, no problem. Can you mix passionfruit and milk? Also yes, but there's a trick. I have talked about in our morir soñando recipe: You can mix an acidic juice and milk if both are very cold (close but not at freezing temperatures). Once they get warmer the milk will curdle.
In the recipe, I give various tips, including how to prepare beforehand so you can serve to guests, how to make a grown-up version, and ways to adapt to some diets.
Also bear in mind that the quality of the fruits, the acidity of the passionfruit, and the sweetness of the mango all will alter the taste. I am blessed with great quality mango and fresh passionfruit (or passion fruit? ), so that's what I am basing my judgment on. 🙂
I hope you love it as much as we do!
[Recipe + Video] Mango and Passionfruit Smoothie & Cocktail
- 1½ cup fresh passionfruit pulp, (or 1 cup of pure passionfruit juice)
- 4 cups ice cubes
- 3 cups evaporated milk, (or preferred milk substitute)
- 2 cups diced fresh mango, (about 2 large mangos)
- ⅔ cup sugar, (or equivalent of preferred sweetener)
- ½ cup white rum, (optional)
- Making passionfruit juice: Blend the passionfruit pulp until the seeds have started to break down. Sieve to discard seeds and solids. Chill (15 mins in the freezer, or at least two hours in the fridge).
- Blending: In the vase of the blender, combine ice, milk, mango, and sugar. Blend until the ice has been crushed and the mixture is thick and smooth.Pour in the passionfruit juice and run the blender a few seconds to combine. If you're making the cocktail version, add the rum and run the blender a few seconds to combine.
- Serving and storing: This is best served right away, otherwise the milk will curdle with the passionfruit juice. You can store it in the freezer for about 15-20 minutes. It'll start to solidify, but you can blend again right before serving.If you need to prepare well ahead of 20 minutes. then blend milk and mango. Refrigerate separate from the passionfruit juice, blend everything right before serving.
Notes and Tips
- The New York Times - De Gustibus A Word or Two About Passionfruit