Ingredients
Mango layer
- 2ripe mangoes, peeled and stoned
- 100 mlmilk
- 1 tablespoonsugar
Avocado layer
- 1ripe avocado
- 150 mlmilk
- 2 tablespoonssugar
- a squeeze of lime
Papaya layer
- 300 gripe papaya, peeled and seeded
- 100 mlmilk
- 1 tablespoonsugar
To finish
- sweetened condensed milk, to drizzle
- chopped nuts or fruit
- ice cubes
Equipment
- a blender
- tall clear glasses
- a long spoon
Directions
- Use as little milk as the blender will manage. Chilling everything first also helps a great deal. Chill all the fruit before you begin. Peel the mangoes and cut the flesh from the stone.
- Cut down either side of the stone first. Put the mango flesh in the blender. Add the milk and the sugar to it. Blend it into a thick smooth puree. Add milk very sparingly if it will not move.
- Pour it into a jug and set it aside. Halve the avocado and remove the stone. Scoop the flesh out with a spoon. Put it in the cleaned blender.
- Add the milk, sugar and a squeeze of lime. That lime stops it browning and lifts the flavour. Blend it into a thick smooth cream. Peel the papaya and scoop out the black seeds.
- Cut the papaya flesh into chunks. Put it in the cleaned blender. Add the milk and the sugar to it. Blend it into a thick smooth puree. Take a tall clear glass and chill it. Pour the mango puree in first. Fill about a third of the glass.
- Pour the avocado in slowly over a spoon. That is what keeps the layers separate. Fill another third with the avocado. Judging the layers takes a little practice.
- Thicken it with more fruit and try again. Wipe the inside of the glass if it smears. Chill the glass between layers if you have time. Scatter chopped nuts or small pieces of fruit. Serving it is done immediately while cold.
Technique
- Somali juice bars build the glass in coloured layers, a habit shared with Yemeni and Gulf cities that have their own juice bar traditions.
- The avocado layer is naturally the thickest and usually sits in the middle to support the others.
Substitutions
- Any ripe soft fruit works, and banana, guava and strawberry are all used.
- Water or coconut milk can replace dairy milk throughout.
Variations
- Some bars make it with two layers and some with five.
- A version with a layer of dates blended in is made in some places.
- Similar layered juices are sold across Yemen and the Gulf.
History
Somali juice bars build the glass in coloured layers, a habit shared with Yemeni and Gulf cities.
Frequently asked questions
What is Casiir?
Casiir is a drink from Somalia: thick layered fruit juice of mango, avocado and papaya with milk. Somali juice bars build the glass in coloured layers, a habit shared with Yemeni and Gulf cities.
How long does Casiir take to make?
Casiir takes 20 minutes of preparation and none of cooking. The recipe makes serves 2. It is rated easy to make.
What can I substitute in Casiir?
Yes, within limits. Any ripe soft fruit works, and banana, guava and strawberry are all used. Water or coconut milk can replace dairy milk throughout.
