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Mango Horchata: Creamy Mexican Rice Drink Recipe

Glass of mango horchata
Servings: 8 Servings

Mango Horchata

Mango Horchata is a refreshing, tropical take on the classic Mexican rice drink. Creamy horchata meets ripe mango for a sweet, spiced beverage highlighted by cinnamon and a touch of vanilla. Sweetened condensed and evaporated milk add richness while fresh mango pieces provide bright, fruity texture.

This drink is perfect for warm days, casual gatherings, or anytime you want a smooth, fruity refreshment with warm spice notes.

Total: 20 minutes
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Equipment

  • Blender
  • Bowls
  • Strainer
  • Pitcher

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 

  • Place the rinsed rice and the cinnamon sticks in a large bowl. Pour in 4 cups of water, cover, and let the mixture soak for at least 4 hours or overnight for best flavor.
  • After soaking, transfer the rice, cinnamon, and soaking liquid into a blender. Add half of the chopped mango and blend until smooth.
  • Strain the blended mixture through a fine strainer into a large pitcher to remove any solids.
  • To the pitcher, add the sweetened condensed milk, evaporated milk, vanilla extract, 1 1/2 cups of milk, 2 more cups of water, and the sugar. Stir until well combined. Fold in about two-thirds of the remaining chopped mango for texture.
  • Taste and adjust sweetness as needed. Chill the horchata before serving for best results.
  • Serve over ice in individual glasses and garnish each glass with the reserved chopped mango.
  • Enjoy your mango horchata!

Notes

  • Adjust the sugar to suit the sweetness of your mangoes—ripe mangoes may need less added sugar.
  • Choose very ripe, fragrant mangoes for the best flavor and natural sweetness.
  • For a completely smooth drink, blend all the mango instead of leaving chunks.
  • Store leftovers covered in the refrigerator for 2–3 days and stir before serving.
  • Optional garnishes: a sprinkle of ground cinnamon or a dash of Tajín for a zesty contrast.

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