Mango Horchata
30 Minutes
Mexican/Mexican Fusion
Serves: 4
This Mango Horchata is a refreshing twist on a nostalgic favorite, blending creamy, cinnamon-kissed rice milk with the bright, tropical sweetness of ripe mango. Made with aromatic Basmati rice, it delivers a smooth, lightly spiced drink that feels both indulgent and perfectly balanced. Chilled and served over ice, it’s a vibrant, feel-good sip that brings a little mango magic to every occasion.
Ingredients
- 1 cup Royal® Authentic Basmati Rice
- 4 cups water, divided (2 cups for soaking, 2 cups for blending)
- 1 1/2 cup whole milk
- 1 cup evaporated milk
- 1/3 cup monk fruit sweetener, to taste
- 2 ripe mango, peeled and diced
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon, plus extra for garnish
- Ice for serving
Preparation
- Combine rinsed rice and 2 cups water; soak 3 hours or overnight.
- Drain, add rice + remaining 2 cups water to blender; blend until very smooth.
- Strain through a fine-mesh sieve or cheesecloth into a pitcher, pressing solids to extract liquid.
- Stir in milk, evaporated milk, monk fruit, vanilla, and 1/2 tsp cinnamon.
- Blend diced mango with 1/4 cup of the horchata, then fold back into the pitcher for a swirled texture (or blend fully for uniform mango horchata).
- Refrigerate until cold, serve over ice, garnish with mango.
