Located on the Pacific coast of Panama, the beach town of Puerto Armuelles was once home to the Chiquita Banana company and helped shape Panama’s banana industry. This Banana-Mango-Seco Shake brings together tropical flavors with a nod to Panama’s history.
Seco Herrerano, Panama’s beloved signature liquor made from sugarcane, adds a unique local twist. Refreshing, fruity, and smooth, this shake captures Panama’s essence.
This cold, delicious batido (milkshake) is a great way to keep yourself cool and refreshed… but this one’s not a light drink. If you’re drinking poolside, have a hammock available—you’ll want to take a siesta.
I like to serve a batido to guests at the start of any gathering. Whether it’s dinner or just cocktails and a light nosh, I find the sweet, creamy textures and the slight tang of the mango and citrus make this drink a great ice breaker at any gathering. The recipe works equally well with rum (slightly sweeter), vodka (dryer), or tequila (be careful).
Ingredients
1 banana, peeled
2 cups ripe mango, peeled and in chunks
2 scoops vanilla ice cream
8 oz. Seco Herrerano
1/2 cup milk
4 tablespoons fresh lime or lemon juice
Note: You can peel and cut the mango yourself. Rumor has it that if you buy pre-chunked mango in Panama City, it won’t be fresh.
Directions
Freeze mango chunks for around 90 minutes or until firm.
Just before serving, combine all ingredients in a blender and blend until smooth. Pour into chilled glasses and serve immediately.
Garnish with a mango chunk, twist of mango peeling, or lime slice.
Sincerely,
Rebecca Teeters
Contributor, Panama Letter
