Go Back
+ servings
Print Add to Collection

Guava Atole

The white atole with milk and guava pure are a delightful combination. Guava is a very aromatic fruit, guavas grown in Mexico have a light yellow skin with small brown spots once they are ripe the pulp is soft and white and some are light pink, they have a large number of small seeds.
Course Drinks
Cuisine Mexican
Servings 6


  • 4 cups whole milk*
  • ½ cup sugar
  • 1 cinnamon stick
  • 8 Tablespoons corn flour masa-harina
  • 2 cups water divided
  • 2 ½ cups of Guavas cut in half about 10 guavas, (1-½ cup Guava puree) **


  • Mix milk, sugar, and cinnamon stick in a saucepan. Turn heat to medium and simmer.
  • In a small bowl, mix the cornflour 1 cup of water. Stir well to avoid any lumps.
  • Once the milk comes to a boil, slowly whisk in the cornflour mix and bring to a boil again. Then, reduce heat to medium-low and keep simmering until thickened about 8 minutes. Stir occasionally. Remember, you will not add the puree until the Atole is almost cooked.
  • While the atole is cooking, place the guavas in a blender and process until you have a smooth puree, seeds will still be whole, pass thru a sieve or colander. (See notes above about making the puree). Guava Atole8
  • Stir guava puree into the cooking atole. Mix well and keep cooking for about 10 more minutes. Although it is not a traditional way to do it, I like to serve this type of atole with a dusting of ground cinnamon.

Please be very careful before drinking it, it’s very hot! The thickness of the drink helps it maintain its heat for a long time.


    • * You can use whole milk or any other milk for your preference.
    • ** Substitute fresh Guavas for the canned version if fresh ones are not available.
    • You can first remove the seeds of the guavas and then puree in your blender for step 4. That way you can skip the use of a colander or sieve.
    • DO NOT ADD the guava puree until the atole is almost cooked, otherwise, the milk will curdle.