The Batida is Brazil’s answer to creamy fruit cocktails – here with ripe mango and a hint of chili that doesn’t overpower the sweetness but enhances it. Cachaça, the Brazilian sugarcane spirit, gives the drink a lightly grassy note, while condensed milk ensures a velvety texture. Perfect for hot days when you’re craving something exotic with a kick. This recipe only works with fresh mango – canned juice or purée will make the drink flat and mealy.
Here’s what you need for the Mango & Chili Batida
200 g ripe mango (peeled, flesh removed from the stone)
1 piece fresh red chili (approx. 3 cm, deseeded and without white membranes)
6 cl Cachaça
1 cl rich simple syrup (2:1)
4 cl sweetened condensed milk
crushed ice (to top up)
Key points
Chop the chili just before mixing, otherwise it loses its heat. For a milder taste, leave the seeds in – they contain most of the capsaicin. Important: The mango must be truly ripe, otherwise the drink will taste sour instead of sweet. If the consistency is too thin, simply remix with 1–2 ice cubes. Cachaça often has a higher alcohol content than white rum – if you prefer it weaker, reduce to 5 cl and balance it with 1 cl more condensed milk.
Variations
- Passionfruit-Chili Batida — Replace the mango with 100 g passionfruit pulp (fresh or from a jar) and reduce the condensed milk to 3 cl. The acidity of the passionfruit perfectly complements the chili’s heat.
- Coconut Batida — Instead of chili, use 3 cl coconut milk and 1 cl coconut syrup. Keep the mango but reduce the condensed milk to 2 cl. The result is a milky-sweet drink with tropical aroma.
Frequently asked questions
Can I use white rum instead of Cachaça?
Yes, but the flavour will change. Cachaça has a grassier, earthier note, whereas white rum is more neutral. If you’re using rum, choose one with some body, e.g. one made from molasses rather than sugarcane juice.
Why does the Batida separate so quickly?
Condensed milk and fruit pulp have different densities. Mix the drink just before serving and stir it again with the straw before drinking. Alternatively, add 1 cl of cream to stabilise the emulsion.
How should I store leftover mango?
If you’re only using half the mango, cut the rest into cubes and freeze them. Next time, you’ll have frozen mango ready to go, which will add extra chill to the drink and help the ice last longer.
