Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup baobab fruit pulp
- 4 cups water
- 1 cup evaporated milk or condensed milk
- ¼ cup sugar (adjust according to taste)
- ½ teaspoon vitamin C powder (optional)
- Ice cubes
- Fresh mint leaves
Directions
In a blender, combine the baobab fruit pulp and water. Blend on high speed until the mixture is smooth and well-combined.
Place a strainer or cheesecloth over a pitcher or jug, and pour the blended mixture through it. This will help remove any pulp or seeds, resulting in a smoother juice.
Add the evaporated milk or condensed milk to the pitcher, along with the sugar and vitamin C powder (if using). Stir well until the sugar is dissolved and the ingredients are thoroughly mixed.
Refrigerate the bouye juice for at least 1 hour to chill and allow the flavors to meld together.
Once chilled, give the juice a good stir before serving.
Pour the juice into glasses filled with ice cubes.
Garnish each glass with fresh mint leaves for added freshness and aroma.
Serve the bouye juice immediately and enjoy its refreshing and creamy goodness.