← Back to Search Results
Mexican
Fruit and Milk Smoothy

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(Licuado de Leche y Fruta)

Mariano Dueñas’ small pamphlet on the modern variety of Mexican refreshment praises the “delicious and nutritive licuado” as the salvation of Mexican health. Apparently he’s not alone, for the entire country has enthusiastically adopted the blender-made concoctions and all the burnished-Formica juice bars that serve them. Life is the better for it, I think, because licuados offer an alternative to overripe fruit in the trash can and too much candy at the snack bar. Made from milk, they are filling (a complete breakfast, says Sr. Dueñas) and much less like soft drinks than the related aguas frescas and licuados de agua that are made with water.

Yield: 1 1/3 to 1½ cups, 1 large serving

Ingredients

  • 1 cup cold milk
  • 1 to 1½ tablespoons sugar, plus more if necessary
  • 3 to 5 ounces (½ to ¾ cup) fruit (banana, cantaloupe, mango, persimmon, papaya, strawberry, watermelon or guava), peeled, hulled, seeded and/or cored, as necessary, and cut into small cubes

Directions

1. Blending: Combine all the ingredients in a blender jar and blend until very smooth.

2. Straining: If there are seeds, skins or stringy fibers, strain through a medium-mesh sieve, taste for sweetness and serve in tall glasses.

  

Traditional Variations

Polla: Combine ¾ cup milk, ¼ cup rompope (egg liqueur), 1 tablespoon sweet sherry and 1 egg in a blender jar. Blend until frothy and serve.

Licuados with Water: The juice bars also make licuados with water instead of milk; some fruit (like watermelon and pineapple) tastes better that way. Made in large quantities with less fruit and more sugar, they are sold by the street vendors, alongside the horchata and such: In batches, blend 1½ pounds fruit with 1½ quarts water; strain and sweeten, then add a little chopped fruit to float about.

Notes

Ingredients

Fruit: Choose ripe fruit with a strong aroma. The quantity needed will vary depending on the fruit’s flavor.

Timing and Advance Preparation

This quick drink is best served shortly after blending.


© 1987, 2007 Rick Bayless and Deann Groen Bayless

Note from Cookstr's Editors

Nutritional information is based on 1 serving using 1/2 cup of mango, and 1 tablespoon of sugar.

 

Nutritional Information

Nutrients per serving (% daily value)

251kcal (13%)
284mg (28%)
23mg (38%)
144mcg RAE (5%)
451mg
32mg
8g
38g
1g
38g
24mg (8%)
107mg (4%)
5g (23%)
8g (13%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
living-raw-food Living Raw Food
by Sarma Melngailis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
lucid-food Lucid Food
by Louisa Shafia
mexican-everyday Mexican Everyday
by Rick Bayless
big-fat-cookies Big Fat Cookies
by Elinor Klivans
good-to-the-grain Good to the Grain
by Kim Boyce
nigella-express Nigella Express
by Nigella Lawson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?