Slice all the way around the mamey to open up the halves, minding the large central seed. Discard seed and scoop out the flesh directly into a blender. Add the ice, milk, vanilla paste and sugar. Blend all together at high speed until smooth, about 30 seconds to 1 minute.
Related Posts
What L.A. chefs and restaurateurs need most in the new year
Los Angeles is a resilient town. I don’t know that we’ve witnessed a disaster as catastrophic as these fires before,…
Gu Grocery’s Sesame Citrus Cold Noodles Recipe
Add the toasted sesame seeds to a blender. Blend on high until blended into a powder, about 30 seconds, stopping…
Stephanie Villegas’ ‘ancestral kitchen’ is more than just chocolate making
Making chocolate is a sacred process, particularly for descendants of the ancient Mesoamerica, and for those looking to reconnect with…