Mango Horchata
This Mango Horchata is a refreshing twist on the classic Mexican rice drink, blending creamy, spiced horchata with the tropical sweetness of fresh mangos. Rich from sweetened condensed milk, evaporated milk, and milk, every glass is bursting with flavor and perfectly balanced with warm cinnamon and a hint of vanilla.Chunks of fresh mango throughout add a fruity bite, making it an ideal drink for warm weather, gatherings, or whenever you want a little extra tropical flair with your horchata.
Ingredients
- 1 cup rice rinsed
- 1 – 2 cinnamon sticks depending on size
- 4 cups water
- 6 mangos chopped
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 tsp vanilla extract
- 1 1/2 cups milk
- 2 cups water
- 1 1/2 cups sugar
Instructions
- In a large bowl, combine the rice, cinnamon, and 4 cups of water and allow this to soak for at least 4 hours, but preferably overnight.
- Once soaked, add the rice, cinnamon, and soaking water to a blender along with half of the chopped mango and blend until smooth.
- Strain the blended mixture into a large pitcher to remove any remaining solids.
- Add the sweetened condensed milk, evaporated milk, vanilla extract, milk, 2 additional cups of water, sugar, and about two-thirds of the remaining chopped mango to the pitcher.
- Stir everything well to combine.
- Serve the mango horchata in individual glasses filled with ice and top each serving with some of the reserved chopped mango.
- Enjoy!
Notes
- Adjust the sweetness by adding more or less sugar depending on the ripeness of your mangos.
- Use very ripe mangos for maximum flavor and natural sweetness.
- If you want a smoother drink, you can blend all the mango rather than leaving chunks.
- Store leftovers covered in the refrigerator for up to 2–3 days and stir well before serving.
- Garnish with extra cinnamon or a sprinkle of TajÃn for a fun twist.
Tried this recipe?Let us know how it was!
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