Not-quite ripe mango that have some tang in them is the perfect partner for sweet melon (cantaloupe) for making this delicious shake.
I love melon (cantaloupe) and I love fruit shakes. Not necessarily for breakfast, and not only during the hot summer months when ice-cold fruit shakes seem nothing less than heaven-sent, but just about any time I feel like it.
But melon fruit shake can be monotonously sweet. I usually pour in a teaspoonful of kalamansi juice to add a refreshing zest to the sweetness of the melon. Last night, however, I didn’t need to.
Because mango season has long been over, mangoes these days aren’t all that sweet. They are what we describe as nag-a-agaw tamis — on the verge of sweetness but with a sharp tang of the sourness that it is about to discard. Half a melon and one not-quite sweet mango and the fruit shake was just perfect.
- 1/2 melon (cantaloupe)
- 1 semi-ripe mango
- sugar or honey, to taste
- Cut a medium-sized melon in half. You will only need one portion so set aside the other half. Cut the half melon into slices and scoop the flesh with a spoon or teaspoon, then cut into cubes.
- Slice the mango, discard the stone at the center, score with a sharp pointed knife to create squares then scoop out the flesh with a spoon or teaspoon.
- Place the cut melon and mango in the blender, add sugar (honey works too), pour in about half a cup of cold water and top with lots of ice. Pulse the blender a couple of times to start the processing. Then, set on low and process of about 15 seconds.
- Turn up the speed to high until the ice is crushed. The fruit shake is ready to serve at this point but I like to add milk to mine, so…
- Remove the cover, pour in about half a cup of milk and process on low speed for about five seconds.
- Pour into drinking glasses and enjoy.
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