Mango Horchata
Mango Horchata
Ingredients
- 1 cup long grain rice, soaked in water for at least 2 hours, or preferably overnight
- 1 cinnamon stick
- 1 mangoes, to 2, peeled and chopped
- 1 can evaporated milk, 12 fluid ounces
- 1/2 cup condensed milk, adjust to taste
- 1 splash Vainilla Molina, or other vanilla extract
- as needed ice cubes
- 1 cup water, to 3 cups, to adjust consistency
Instructions
- 1
Ensure your rice has been soaked in water for at least 2 hours, or preferably overnight. The longer it soaks, the softer and easier it will blend.
- 2
Add the soaked rice, cinnamon stick, peeled and chopped mangoes, evaporated milk, condensed milk, and a splash of Vainilla Molina to a high-speed blender.
⏱️ 3 min
- 3
Add 1 to 3 cups of water to the blender. Start with 1 cup and add more as needed to achieve your desired consistency.
⏱️ 1 min
- 4
Place the lid securely on the blender and blend the mixture until it is completely smooth. This may take a few minutes, depending on your blender's power.
⏱️ 5 min
- 5
Pour the blended horchata mixture through a fine-mesh strainer into a large pitcher or bowl. Use a spoon or spatula to press down on the solids in the strainer to extract as much liquid as possible. Discard the remaining solids.
⏱️ 5 min
- 6
Taste the horchata and adjust the sweetness with additional condensed milk if desired. If it's too thick, add a little more water.
⏱️ 1 min
- 7
Fill serving glasses with ice cubes.
⏱️ 1 min
- 8
Pour the prepared mango horchata from the pitcher into the glasses over the ice. Garnish each glass with a fresh slice of mango on the rim, if desired.
⏱️ 2 min
- 9
Serve immediately and enjoy your refreshing Mango Horchata!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Horchata
- 1 cup long grain rice, soaked in water for at least 2 hours, or preferably overnight
- 1 cinnamon stick
- 1 mangoes, to 2, peeled and chopped
- 1 can evaporated milk, 12 fluid ounces
- 1/2 cup condensed milk, adjust to taste
- 1 splash Vainilla Molina, or other vanilla extract
- as needed ice cubes
- 1 cup water, to 3 cups, to adjust consistency
Instructions
- 1
Ensure your rice has been soaked in water for at least 2 hours, or preferably overnight. The longer it soaks, the softer and easier it will blend.
- 2
Add the soaked rice, cinnamon stick, peeled and chopped mangoes, evaporated milk, condensed milk, and a splash of Vainilla Molina to a high-speed blender.
⏱️ 3 min - 3
Add 1 to 3 cups of water to the blender. Start with 1 cup and add more as needed to achieve your desired consistency.
⏱️ 1 min - 4
Place the lid securely on the blender and blend the mixture until it is completely smooth. This may take a few minutes, depending on your blender's power.
⏱️ 5 min - 5
Pour the blended horchata mixture through a fine-mesh strainer into a large pitcher or bowl. Use a spoon or spatula to press down on the solids in the strainer to extract as much liquid as possible. Discard the remaining solids.
⏱️ 5 min - 6
Taste the horchata and adjust the sweetness with additional condensed milk if desired. If it's too thick, add a little more water.
⏱️ 1 min - 7
Fill serving glasses with ice cubes.
⏱️ 1 min - 8
Pour the prepared mango horchata from the pitcher into the glasses over the ice. Garnish each glass with a fresh slice of mango on the rim, if desired.
⏱️ 2 min - 9
Serve immediately and enjoy your refreshing Mango Horchata!
⏱️ 1 min