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.