Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Raspados (Mexican Shaved Ice)
Prep Time:
5
minutes
mins
Cook Time:
50
minutes
mins
Total Time:
55
minutes
mins
Servings:
4
servings
Author:
Isabel Orozco-Moore
Raspados are the perfect treat! This Mexican shaved ice is made by blending and crushing ice, then topping it with homemade fruit syrup.
Ingredients
2
cups
water
1
cup
granulated sugar
2
large
mangoes,
diced
8
cups
ice
Instructions
Add the water and sugar to a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally.
Add the diced mangoes, reduce heat to medium, and cook for 10 minutes, stirring occasionally.
Mash the mangos using a potato masher for a chunky consistency, or puree the mixture using a handheld immersion blender for a smooth consistency.
Allow the mixture to reduce, uncovered, over medium-low heat, until it reaches a syrup-like consistency. This should take about 10 minutes.
Remove it from the heat and allow it to cool on the counter for 30 minutes before serving.
When ready to serve, crush and blend 4 cups of ice cubes in the blender. Transfer the crushed ice to a large bowl and repeat with the remaining ice.
To assemble, pack the crushed ice into a cup and pour ¼ cup of the mango syrup on top. Serve immediately.
Notes
Use different fruit. If you don’t like mangoes, you could use raspberries, strawberries, blueberries, peaches, kiwis, or even shredded coconut.
Add some spice. Top off your raspados with a drizzle of
chamoy
and a sprinkle of chile lime seasoning like
Tajín
.
Nutrition
Serving:
1
serving
|
Calories:
255
kcal
|
Carbohydrates:
65
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
31
mg
|
Potassium:
175
mg
|
Fiber:
2
g
|
Sugar:
64
g
|
Vitamin A:
1120
IU
|
Vitamin C:
38
mg
|
Calcium:
30
mg
|
Iron:
0.2
mg