Raspberry-Mango Batido

  Rapberry-Mango Batido - A fruity and fun Cuban milkshake! | foxeslovelemons.com

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 11th while we celebrate the deliciousness of brunch and prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway. Please visit them all for more information.

Can I tell you guys about my philosophy on food blogging and photography? I want everything to look as realistic as possible. More specifically, my husband and I (or his co-workers) actually eat all of this food that I make, so I don’t do any weird stuff to it to make it look more appealing to the camera. I refuse to spray cooking spray on a slice of pie to make it shiny. I don’t even use tweezers to garnish, as I don’t want to pluck my eyebrows with cilantro-smelling tweezers. I just make everything as my recipe calls for, try to plate it up as nicely as possible, and hope for the best. Post-processing is minimal, with just a few white balance corrections and exposure edits if necessary. I’m in and out of Lightroom as quickly as possible, to be honest.

Rapberry-Mango Batido - A fruity and fun Cuban milkshake! | foxeslovelemons.com

So sometimes, I end up with a mauve-colored Cuban milkshake. And in my back of my head, a little voice is going “add food coloring to it!” But an even bigger voice knows that I don’t want to fool anybody. Sure, I could make this a lovely shade of pink with some red food coloring. But what about if you make it at home? You’ll get a mauve-colored drink and know I pulled a fast one on you. And fast ones are no good.

This Raspberry-Mango Batido is mauve. It is the color of the carpeting at your granny’s house. Sure, I could have just scrapped this recipe/blog post completely, but I didn’t want to, because this tastes delicious. It’s a combination of both vanilla frozen yogurt (or ice cream) and raspberry sorbet, blended with chunks of mango and almond milk. It’s fruity, it’s fun, and if there was an official milkshake of a mauve-themed brunch, I think this one would be it.

Rapberry-Mango Batido - A fruity and fun Cuban milkshake! | foxeslovelemons.com

Have you entered the gigantic #BrunchWeek giveaway yet? There are a TON of great prizes, including brunch ingredients, kitchen equipment and gift baskets. Click here to find out more and enter to win!

Raspberry-Mango Batido

Ingredients:


  • 1 cup raspberry sorbet

  • 3/4 cup almond milk

  • 3/4 cup frozen mango chunks

  • 3/4 cup vanilla frozen yogurt

  • 1 tablespoon agave nectar or honey (optional)


Directions:


  1. In blender, combine all ingredients and blend until smooth. Serve immediately.


This recipe originally appeared here on the Naturebox blog.


Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Be sure to check out today’s other lovely #BrunchWeek recipes:

Brunch Beverages:



Brunch Egg Dishes:



Brunch Breads and Grains:



Brunch Fruits, Vegetables, Sides: 



Brunch Desserts: 

Disclosure: California Walnuts, Bob’s Red Mill, OXO, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing prize for this week’s giveaway free of charge. I was not compensated for writing this post, and all opinions are my own.