Raspados Mexicanos are the ultimate summer treat! Made with fresh fruit syrup and shaved ice, this particular drink is a real crowd-pleaser and a favorite at parties!
Raspados are the Mexican version of snow cones, they are usually made of shaved ice packed into a glass and drizzled with a decadent fruit syrup. The syrup is made mostly from fresh fruits like mango, strawberries, tamarind, and coconut among many others.
In my hometown in Mexico, this delicious treat is highly popular due to the warm weather all year round. It is common to find a vendor almost at every corner and you can see people of all ages enjoying a raspado at any time during the day.
I am happy to share with you the homemade recipe so you can enjoy it too.
Ingredients
- Fruit: I am using strawberries, but you can use any fruit you prefer such as mango, peaches, pineapple, guayabas (guava fruit), etc. The sky is the limit!
- Sugar + water: To make the syrup base, you can also use condensed milk to add some creaminess (read recipe notes below).
- Ice: I recommend crushed ice so it will be easier to blend into shaved ice.
How to Make Raspados Mexicanos
This is a visual overview of the steps to make this recipe. 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. Simmer for 20 minutes stirring from time to time until the liquid is reduced by 1/3 and the fruit nicely softens.
Top Tip: If you want a denser consistency, you can blend the mixture with a regular or immersion blender.
Allow the fruity syrup to cool down then transfer to a jar and chill in the fridge for 2 hours or until is cold enough to be served over ice without melting it.
Step 2. Shave the ice: Fill your blender about halfway with ice. Pulse a few times on high until all ice has a shaved consistency.
If you have an ice shaver, follow the manufacturer’s instructions to shave the ice into a fine, snow-like texture.
Step 3. Assemble: Transfer shaved ice to cups and pack it in, pour over the ice some syrup, and top with fruit bites.
Use as much or as little as you like, depending on your taste preferences. Remember that the syrup will sweeten the ice, so don’t add too much if you don’t like extra-sweet drinks.
Serve with a straw and a spoon. The straw will help to sip the delicious syrup combined with the melted ice while using the spoon to scoop spoonfuls of the flavored shaved ice along with the topping.
Let’s say that Mexican raspados are both, a drink and a dessert. How cool is that!?
Recipe Tips & Notes
- For a creamy touch, add some condensed milk. It adds a delightful richness when drizzled over. Yum!
- Before digging in, give your raspado a gentle stir to mix the flavors. This helps distribute the syrup, toppings, and ice evenly throughout each bite.
- This Mexican shaved ice treat is best enjoyed as soon as it’s made, especially on hot summer days as the ice will melt quickly.
- In Mexico there are countless versions of this recipe, one super famous is the diablito (little evil) made with a touch of tajÃn chili powder and chamoy sauce, it’s very similar to mangonada but made with tamarind or jamaica (hibiscus flowers).
- The syrup, on the other hand, can be stored for up to one week in the fridge, so it can be handy to make ahead.
- Feel free to experiment with different combinations of toppings and syrups. The beauty of raspados is that you can customize them to suit your taste buds. My favorite combination is tamarind, lime, and mango because it’s sweet, tangy, and tropical :)
FAQ
What means raspado?
Raspado comes from the verb “raspar” which means “to scrape” in English and it refers to the way this popular treat is made by scrapping a large block of ice with a tool that shaves it finely to achieve a snow-like texture.
Is this a healthy treat?
Raspados can be considered a healthy treat compared to ice cream, but it’s essential to consume them in moderation and be mindful of portion sizes to avoid excessive sugar intake.
More Mexican Drinks
If you enjoyed this Mexican recipe, please take a minute and rate it below in the comments. Also, don’t forget to share and follow this blog on Instagram, Facebook, Pinterest, and YouTube.
Video
Raspados Mexicanos
Ingredients
- 1 pound strawberries (cut into quarters)
- 1 cup sugar
- 2 ½ cups water
- ice (as needed)
Instructions
- Add sugar and water in a saucepan. Bring to a boil and mix to dissolve the sugar.
- Add the strawberries and simmer for 20 minutes or until the liquid is reduced by 1/3 and the fruit is softened.
- Allow to cool down then transfer the mixture to a jar and chill in the fridge for 2 hours.
- Fill your blender about halfway with ice cubes. Pulse a few times on high speed until all ice has a shaved consistency.
- Transfer shaved ice to cups and pack it in.
- Pour over some syrup, and top with fruit bites.
- Serve with a straw and a spoon.
Notes
- For a creamy touch, add some condensed milk. It adds a delightful richness when drizzled over. Yum!
- Before digging in, give your raspado a gentle stir to mix the flavors. This helps distribute the syrup, toppings, and ice evenly throughout each bite.
- The syrup can be stored for up to one week in the fridge, so it can be handy to make ahead.
This summer treat is always a favorite in our household! It’s so easy to make and so many flavors to choose from, we always loved it with mango!
A childhood memory comes rushing back when my friends and I would gather around the street vendor, savoring these colorful treats on scorching summer afternoons. Now, making them at home brings a wave of nostalgia, and sharing these delightful raspados with loved ones is a cherished tradition. Thank you so much Mari for this recipe!
I remember when I was a kid we traveled to Mexico to visit some family and one day my dad took me and my brothers to a small local and asked for this drink, I didn’t remember the name until today when I saw your recipe. It seems so easy to make and if I remember well, they were delicious and refreshing, thank you so much for this raspados recipe because I am saving it right away and making it as soon as I’ll have some free time.