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Let cool to room temperature. 1. To a blender or food processor add avocados and coconut milk; blend until smooth. With blender or food processor running add fresh lime juice and syrup; blend until smooth. 2. When ready to serve remove from freezer and using two forks scrap into flaky crystals. Scoop into glasses and top with shredded coconut. 4.

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In a blender or food processor, puree strawberries. Pour puree into a 2 1/2- to 3-quart pan; add sugar to taste. Stir occasionally over medium heat until mixture comes to a boil. Stir in lemon juice; let mixture cool, then cover and chill at least 2 hours or up to 1 day. Shortly before serving, finely crush or shave ice in an ice crusher or.

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Make shaved ice: Once the mango syrup has cooled and you're ready to serve, crush ice in your blender. Place the shaved ice either in a large bowl or scoop directly into your serving cups. Assemble Raspados: Assemble your raspados by packing shaved ice into your serving cups and drizzling ¼ cup or so of the mango syrup on top.

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Add sugar, vanilla extract, and water. Stir to mix. Bring to simmer over medium heat and turn the heat down to medium-low to low. Cover, leaving a crack for the steam to escape, and cook for about 30 minutes. Stir occasionally. Once it's cooked, strain through a fine strainer.

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Step 1: Bring the water and sugar to a simmer in a saucepan. In the meantime, peel and cube the mangoes into small pieces. Add them to the saucepan and bring to a simmer again until the mangoes are soft. Simmer the fruit mixture.

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Step 2. Grab your chilled Syrups and pour over the top. Get creative and use more than one flavor. Once done grab a spoon and dig in. Step 3. In Mexico, California, Texas and the Southwestern United States, a finely shaved and syruped ice is called a respa, or respado. Raspar is Spanish for "scrape"; hence respado means, roughly, "scraped ice."

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Traditionally shaved or scraped by hand using a locally-made tool called " raspador ," raspados are most often served in a plastic cup with a straw for slurping, rather than with a spoon. The hand scraped ice is topped with fresh fruit, syrup, and milk, with the most common flavors including tamarind and rompope (eggnog).

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Add an extra dollop of sweetened condensed cream to the snow cone, to make it almost like drinking ice cream. As the eggnog mixes with the ice, it transforms into a slushy-like concoction. Details.

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See the detailed list of ingredients & instructions in the recipe card below. Step 1. Make the fruit syrup: In a saucepan, pour the water and add sugar. Place the pan over medium-high heat and bring to a boil. Mix to dissolve the sugar. Add the strawberries (or any fruit you prefer) and set the heat to medium.

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Combine the chopped mango, water, granulated sugar, and ground cinnamon in a medium saucepan. Stir to combine until sugar is completely dissolved. Bring to a boil over medium-high heat. Reduce heat to low and let simmer for 10 to 15 minutes until the mango has cooked and the syrup has thickened slightly. Remove from heat and let cool completely.

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This Mexican snow cone is flavored by a strawberry version of the rice-based drink, horchata. It came to The Times from the pastry chef Fany Gerson, who grew up in Mexico City, after the newspaper put out a call for shaved-ice recipes. Ms. Gerson advises the use of Mexican cinnamon in the drink, suggests adding a second can of condensed milk to.

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The history of Mexican-style sno-cones dates back centuries, with roots deeply embedded in Mexican culinary traditions. While the exact origin of these icy treats is debated, it is believed that the idea of shaving ice and combining it with sweet syrups was introduced to Mexico by the Spanish during the colonial period.