Avocado Smoothie

Sinh Tố Bơ


Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

A cooling, soothing, creamy milkshake isn’t the first thing that comes to mind when you think of an avocado—unless you’re Vietnamese. In Vietnam the rich fruit is routinely pureed with milk, condensed milk and ice for a luxurious smoothie. Sinh tố, which translates as “alive elements” or “vitamins,” illustrates how Vietnamese value food as nourishment. Feel free to use other fruits in place of the avocado, such as mangos, papayas or even more exotic fruits like jackfruit (or go wild with durian). Using frozen fruit works fine. I defrost them first to make sure the puree is not too thick.


  • 2 large Ripe avocado (Hass variety preferred), peeled and pitted
  • 2 cup Milk
  • ¾ to 1 cup Sweetened condensed milk (to taste)
  • 3 cups Crushed ice
  • pinch Kosher salt


  1. Combine all ingredients in blender.
  2. Begin on low speed and pulse the ingredient to achieve a smooth puree.
  3. Be patient and stop blender, remove container from base and shake to remove air pocket.
  4. Replace on blender base and puree again until velvety smooth, adding milk only if necessary to facilitate blending.