This refreshing and icy dragon fruit shake is exactly what I need on a hot day in Vietnam. The secret ingredient is the condensed milk! It adds a hint of intense sweetness to the more subtle sweet and slightly sour flavour or the dragon fruit. You could also use mango, avocado or pomelo in this recipe.
- 1 dragon fruit, sliced
- 1 cup crushed ice
- 1 tbsp condensed milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine dragon fruit, ice and condensed milk in a blender and blend for 20 seconds or until the ice has dissolved.
Serve in a tall glass.