This recipe uses the rare American pawpaw. They are in season in the fall and can be foraged or found at specialty orchards. If you can't find pawpaws, substitute half banana and half mango in this recipe.
In a blender combine frozen pawpaw, almonds, vanilla extract, coconut milk, agave, ice and water.
Blend until smooth.
Notes
The of the reasons that pawapaws aren't seen in stores is that they go bad very quickly. I highly suggest freezing the flesh as soon as you get them home.