The Pilgrim's Pots and Pans

Filipino cuisine has always been thought of as intrinsically a fusion of many influences both from the East and the West. Mind you, this is not the fusion of deliberately combining seemingly disparate ingredients but the natural co-mingling of cultures that have crossed paths through the centuries. Due to this confluence, a lot of indigenisation has taken place and there are a lot of things we take for granted.

One of these is how we seem to think of tropical fruits that originate in South and Central American as “native” to the Philippines. The avocado is one of these.

This was meant for Ces’ Lasang Pinoy event and has been languishing in its draft form. It took Sam’s avocado taste test to have me post it. Hehe! One of the ways she had them was “mashed up some avocado and sweetened it with Agave syrup before freezing it” – and she didn’t like it at all.

I wouldn’t either. Plain avocado with sugar doesn’t even sound palatable. I am not so good in explaining taste sensations but let me just say it sounds like a dichotomy, two distinct tastes and textures that can’t come together. They need something to meld them together and milk will do that.

Avocado Frosty
Blend together:
2 small avocados
1/2 cup fresh carabao’s milk
3 tablespoons brown sugar
1/2 cup ice cubes (if to be eaten immediately, not frozen)

Chill or freeze. Serve and enjoy!

Note: you don’t need a blender for this. Simply scrape the avocado with a spoon. Add the milk and sugar and mash it slightly. Add the ice. It’s done!