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
How chef Chuy Cervantes makes the best summer ceviche
When it comes to making ceviche, “It’s meant to be a lot of fun,” says Jesus “Chuy” Cervantes, chef de…
Where to find Korean cheese powder fried chicken
I’m not sure what led me to seek out fried chicken wings covered in cheese powder. Maybe it’s that my…
Opinion: This Christmas Eve tradition keeps me connected to my mother
More than 70 years ago, my French Canadian mother made a road trip from Montreal to Fresno to work as…