Mango and papaya shakes are easy to make, healthy, and delicious. I love this recipe. During the summer here in the tropics, I usually have 2 or 3 a week.
When making this shake, it’s important that the mango and papaya are ripe. In tropical countries, you can pick them up just about anywhere. In other countries, you may have to resort to the fruit section of bigger grocery stores. I’m a little diet conscious, so I only add 2 tbsp of sugar. That is still a little much. You may want to add a little more or less depending on your preferences. I just use whole milk in my shakes, and it seems to work just fine. You could use half and half, as well. Twenty medium size crushed ice cubes are about perfect for a thick shake. If you want it thinner, use a few more ice cubes or a little more milk. For presentation purposes, I usually cut a couple of small wedges of mango and place them on the side.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 1/2 small ripe papaya (4 wedges), cubed
- 1 ripe mango, skin and pit removed
- 20 crushed ice cubes
- 2 tbsp of sugar
- 1 tbsp of milk
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- Serving: 1-2
- Time: 5 minutes
- Level: Easy
- Cuisine: International
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
Add the papaya, mango, sugar, milk, and crushed ice to a blender. Pulse 5 or 6 times to get the process started. Blend on high speed for 2 or 3 minutes or until a thick shake forms. Pour the mango and papaya shake into a glass. Serve with a straw and enjoy your shake.
David Hood+
