Papaya licuado, milkshake, or easy ice cream
La Gringa's Papaya MilkshakeThis is a quick and easy recipe that you are going love. Guaranteed!
My neighbor suggested this to me one day when I was saying that we can never finish a whole papaya. He didn't give recipe specifics, just the ingredients, so this is my version. Depending upon what kind of milk and how much you use, this simple recipe can taste just like rich ice cream (and you will need a spoon to eat it), a milkshake, or a smoothie.
Even with low-fat milk, it tastes very rich, like a creamy soft-serve ice cream. Really! I'll have to say that it tastes very close to my actual papaya ice cream recipe without near the fat or calories or the time involved.
Papaya milkshake/ice cream yield: one generous serving
2 cups frozen papaya chunks
2 tbsp. sugar, or to taste
1 tsp. vanilla
1/2 to 1 cup milk
Put the first three ingredients in the blender and pour in 1/2 cup milk for ice cream-like results or 1 cup milk for a milkshake. Blend until smooth.
Taste and adjust the milk and sugar as desired. Serve icy cold.
Of course, you could use juice or yogurt instead of milk, omit the sugar or use a sugar substitute if you want to deprive yourself.
This is such a quick and easy dessert if you keep some papaya chunks in the freezer. See my tip for freezing papaya yesterday.
The papaya I used was on the pale side. Generally the color of the shake is brighter and oh-so-pretty.
Consumer Warning: This recipe can become addictive.
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13 comments:
These kind of batidas are very popular here on my island. I use yoghurt and papaya every morning! No sugar though.,.,
Carina
hmmmm papaya milkshakes, personally my favorites are the banana milkshakes...but that one there sure looks tasty and healthy too
Yumm, makes me think about getting a blender for the boat. When I'm home I make a smoothie with papaya, a pina colada soy beverage, yogurt and a little ice. Sometimes I throw in a banana, too!
Hi Carina. We aren't so health conscious here. ;-) I've been having yogurt and papaya for lunch a lot of days. With sugar, though....
Daniel, try it out. I think you'll like it. I've never been a banana fan, not even when I was young.
1stMate, go for it! Blenders really don't take up that much space. I'm sure you would enjoy and it's a quick and easy meal.
This is a regular morning breakfast for me and you are right ~ Yummmm! Simple, as is, like your recipe. But I usually doctor mine up. I use yogurt when available, oatmeal, walnuts, bee pollen, honey (as sugar sub), I also usually keep strawberries in the freezer which pairs nicely with papaya.
Which reminds me I'm out of papaya right now....
Yum! You can do anything with it, can't you?
mmmmm... because of this post I tracked down my ice cream maker, I'd loaned it out and they loaned it out. I made papaya ice cream and it was delicious! I must have had too much papaya because there wasn't room for any milk after I put in the cream and the papaya - maybe that's why it was so rich.
Next is going to be Mamay, maybe tomorrow. I'm currently in love with Mamay, it's the best taste ever. I'm fickle though, it will be some other fruit someday.
Thanks again for that recipe, it's better than the one I got with the machine.
I've been making smoothies with papaya, mango or mamay too. Do you have any tips on peeling and slicing mangos? It's such a PITA that I don't get them very often although the deep red ones I got this week were really wonderful. I just hate hacking the fruit off and peeling them.
Hey Jonna, glad you liked the ice cream -- did you use the real ice cream recipe or this one? I haven't made any ice cream that comes out as rich and creamy as papaya. Mango ice cream is close.
Call me crazy, but I just use a potato peeler to peel mangoes. I even used it on the last papaya and it did pretty well. I still had to use a knife to get the .... what's the word? divots.
I don't even know what mamay is! I guess on your recommendation, I need to find out.
My papaya doesn't have divots but that's a good idea for the pineapple divots. I need to get yet another potato peeler, mine go from brand new to dull and rusty in a blink. I think the main problem with mango is that I can't tell where the seed is and I end up slicing around until I think I have all the fruit. I'm always afraid I'll cut myself bad doing it that way because the hand holding the mango is always slippery and squishy and slides around. I have pineapples and papaya and mamay down to a Whack! Whack! samurai precision thing. The mangos are just tedious and messy.
Mamay is shaped like a football, the size of an avocado, with light brown, rough skin. The inside is red and very tasty. I can't describe it but kind of a cross between a mango and a plum. They are just starting to come into season up here in the Yucatan, more and more in the stores and at the produce tiendas. Throw some in a blender with some rum, fresh orange juice and maybe a couple chunks of pineapple - paper parasol optional.
Johnna, divots was the wrong word. I'm forgetting English or going senile. The lines that are deeper than the rest of the papaya. The peeler can't get down into those.
I have an Oxo peeler with the big fat rubber handle. It's still sharp as ever after at least 10 years.
Yes, those mangoes are slippery little devils and very dangerous when you start slicing. I examine the mango to decide which way the pit is facing. I think I'm pretty good at it but not perfect.
I will be on the lookout for mamays.
An alternative to peeling a mango is to stand the mango on end, determine where the seed is, and slice as close to the seed as possible. Score the slice across and lengthwise down to the peel in 1" cubes. Turn the skin inside out and slice off the cubes.
Reading this, I remember seeing a picture in one of my cookbooks but that was way back when -- before I ever used mangoes. Sounds like a great idea and I'm definitely going to try it on the next mango. Thanks, Patty.
Jonna, are you still reading?
Yes, I'm still here ;) I like Patty's idea a lot. So much, that I bought 2 more mangos today. One of the yellow ones with the comma on the end and another of the red ones that I liked so much.
I guess because it is mango season, I also spotted this post
http://www.yucatanliving.com/daily-life/how-to-eat-a-mango-yucatan-style.htm
on Yucatan Living. I love the mango fork. I probably wouldn't use it but I'm a sucker for rarely used silverware. I also love the roses they carve them into at the street stalls.
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