INGREDIENTS

INSTRUCTIONS

From: Suzan Herskowitz <zwriter@bcfreenet.seflin.lib.fl.us>
Date: Thu, 8 Aug 1996 11:58:06 -0400 (EDT)
(this can be made with any fruit including mango)
Someone (sorry I forget who) recently asked about mangos and what to do
with them. Browsing through today's food section of the paper, I saw
something that may be interesting. Sounds cool and refreshing. I am going
to try the "Morir Y Sonandor".
These were culled from the Fort Lauderdale _Sun-Sentinel_ on August 8,
1996, although the article was written by Elaine Louie at the New York
Times. Some background (without reproducing the entire article. These are
basically my words): Columbians call these _batidos_, which translates
loosely as "shakes." Mexicans call them _preparados_ or _licuados_. What
they are are fruit drinks blended with sugar, milk or water and whipped
until smooth and foamy.
Found throughout Central and South America and Southeast Asia, a _batido_
can be made with any fruit (strawberries, raspberries, blackberries,
mangos, papayas, bananas, tamarind, passion fruit (also known as _maracuya_
or _granadilla_.) Pineapples can also be used.
So while not Jewish Food specifically, I can imagine that Mexican and
Central and South American Jews will sip these cool summer treats.
Combine all ingredients in a blender and puree until smooth.
Per serving (without milk): 93 calories, 0.91 g protein, 0.55 grams fat,
23.05 grams carbohydrates, no cholesterol, 2 mg sodium, 5 percent calories
from fat.
Per serving (with milk):  265 calories, 9 g protein, 9 g fat, 40 g
carbohydrates, 35 mg cholesterol, 120 mg sodium, 30 percent calories from
fat.
"Recipe adapted from _Food From My Heart_ (MacMillan, 1992) by Zarela
Martinez.
JEWISH-FOOD digest 306
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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