Frothy Backyard Batidas

Over the last few weeks, we have been working diligently to get our garden tilled, planted, staked, and watered. We have planted two rows of peppers, three rows of tomatoes, zucchini (squash blossoms, yea!), cucumbers, onions, garlic, okra, radishes, lettuce, basil and nasturtiums. With temperatures already reaching the 90s, working in the garden can be hot, arduous, and exhausting.
After a long afternoon of yard work, a manly bourbon and branch or single malt scotch served neat will not suffice. I want need to be clean and consuming a frozen concoction (little paper umbrellas optional). So after a cleansing shower, I reached for the blender that I had received for my birthday the previous year (yes, it has a cord, and is normally reserved for after XC practice smoothies,) to create my first batida.
In Portuguese, the word batida means shake or churn. Batidas, which originated in Brazil, are traditionally made with cachaça, lemon, passion fruit and coconut. Many variations of these blended fruit drinks are served at fruit bars throughout Latin America. Milk or freshly squeezed orange juice is commonly used as the base, then fruit is added and the mixture is blended to the consistency of a thick milkshake. Batidas are often enjoyed as a mid-morning or afternoon snack (without alcohol), but they’re also delicious as cocktails later in the day.
1 ripe mango, peeled and cut into chunks (or 1 cup mango puree)
2 cups ice cubes
1 cup whole milk
5 tablespoons granulated sugar
1/4 cup cachaça (I used Jamaican banana rum, but white rum would work as well)
2 tablespoons fresh lime juice
1/8 teaspoon salt
Blend all ingredients in a blender until smooth and thick, about 1 minute. Pour into glasses and serve immediately.
The result was the perfect frosty refreshment; a foamy, not-too-sweet, adult beverage reminiscent of the Varsity frosted oranges of my youth. I was also thrilled to find that the foam does not deflate as the ice melts, but remains frothy until the very last (sob) drop.