Vietnamese Avocado Smoothie - Sinh To Bo

Two glasses of avocado smoothie with gold wide straws on a wooden plate in the kitchen.

5 from 1 vote

Vietnamese Avocado Smoothie - Sinh To Bo

Transform ripe or leftover avocados into the ultimate creamy and frosty Vietnamese Avocado Smoothie for hot girl summer. This Sinh To Bo is irresistibly thick, buttery, and the drink on repeat all summer!

Prep Time5

Freeze Time (Inactive):1

Total Time5

Course: Drinks

Cuisine: Asian, Vietnamese

Servings: smoothie

Calories: 867kcal

Author: Mikha S.

Ingredients

1 ½ ripe medium-sized Haas avocados
½ cup ice
1 cup milk
3 tablespoons condensed milk adjust to your sweetness level

Instructions

Cut avocado in half, remove the pit, and avocado from the peel.
Optional: If you have the extra time, thinly slice avocados then place them in a single layer on a wax paper-lined tray. Freeze the avocado for at least an hour up to overnight before blending with the rest of the ingredients. This creates an extra creamy and fluffy texture in your smoothie. If you aren’t able to freeze the avocado, your smoothie will be slightly denser but still absolutely delicious!
Combine all the ingredients in a blender and mix until smooth. Pour into glasses and serve immediately. Enjoy!

Notes

Avocados: Make sure to go for ripe avocados. I like to use Hass avocados since they're easily accessible at local grocery stores and have a super creamy texture.
Condensed Milk: This adds sweetness and creaminess. Adjust the sweetness to your likely, but keep in mind it's easier to add more
Perfectly Ripe Avocados: Look for dark green peel that's firm yet slightly yielding to gentle pressure (like clay). Check the color under the stem: difficult to remove means it's not ready, brown means it's overripened, & bright green is prime ripeness.
Adjusting Thickness: This Avocado Smoothie is thick - like serve it up with a spoon or a wide-mouth straw. If you want it thinner, add more milk until it's you're desired consistency.
Quick Freeze Tip: For a creamier texture, cut avocados thinly and spread them in an even layer on a wax paper-lined plate or tray. They'll freeze faster than large chunks.
Don't Waste! Freeze Ahead: Don't let extra or very ripe avocados go to waste! Peel, slice, and freeze them. Once fully frozen, transfer to a Ziplock or airtight container so you're always ready for a refreshing avocado shake!

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