Make Ahead

Mango Horchata

May 10, 2012
0 Ratings
  • Makes About 2 1/2 quarts
Author Notes

A mango infused version of horchata (Mexican rice milk.) It makes a great accompaniment to spicy foods. —hardlikearmour

What You'll Need
  • 1 quart non-fat milk
  • 1 1/2 quarts water
  • 2 3-inch long cinnamon sticks
  • 15 green cardamom pods, lightly crushed
  • 2/3 cup turbinato sugar
  • 1/3 cup rice flour
  • 2 teaspoons vanilla extract
  • 3 medium-sized mangoes (2 1/4 to 2 1/2 lbs)
  1. Combine milk, water, cinnamon and cardamom in a 6 to 8 quart stock pot. Bring to a boil over high heat, stirring frequently to prevent the milk from scorching. Reduce heat to maintain a gentle simmer, and simmer for 10 minutes. Stir occasionally to prevent scorching. Remove from heat and allow to cool for 10 minutes.
  2. Combine sugar, rice flour, and vanilla in a large bowl. Pour the milk mixture through a strainer into the bowl. Whisk to combine thoroughly then refrigerate for at least 4 hours, leaving the mixture undisturbed.
  3. Peel and remove the flesh from the mangoes. Place the flesh in a blender. Remove the milk mixture from the fridge, being careful not to jostle it. Ladle some of the milk mixture into the blender (enough to facilitate easy processing of the mango flesh.) Purée the mango mixture until smooth.
  4. Pour the mango mixture through a mesh strainer into a large pitcher. Use a spoon to stir and scrape the mixture, leaving only a small amount of fibrous material behind. Carefully pour the rest of the milk mixture into the pitcher, leaving the sediment in the bowl. Discard the sediment. Mix the mango horchata. Serve or chill. Make sure to stir before serving.

See what other Food52ers are saying.

  • pauljoseph
  • wssmom
  • susan g
    susan g
  • lapadia
  • hardlikearmour
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

8 Reviews

pauljoseph May 14, 2012
Will try this recie
hardlikearmour May 14, 2012
That would be great! Let me know if you do!
wssmom May 11, 2012
A-HA! Just lovely!
hardlikearmour May 11, 2012
Why thank you! I think it might be good with tequila, but haven't had a chance to test it yet.
susan G. May 11, 2012
I have made horchata with soaked rice, so your base is very appealing. And with the mango, doubly so. If we ever warm up, of course, then it will be too warm, and this will be so welcome!
hardlikearmour May 11, 2012
I've done it both ways, and the rice flour is much easier!! The mango adds a nice dimension, but it still tastes like horchata. It's supposed to be in the 80s here this week end, so good timing for me!
lapadia May 11, 2012
Love the drink, would have been nice with the spicy party food we had over the weekend! What is your opinion on using almond milk (or even rice milk) instead of reg. milk?
hardlikearmour May 11, 2012
I think almond would be great. Some versions of horchata use almonds in addition to rice.