Horchata is a sweet, creamy rice drink with a comforting cinnamon flavor. Now, pair it with the bright, tropical sweetness of fresh mango, and you’ve got a refreshing twist on a classic favorite. While the rice soaks for a few hours, assembling this small-batch mango horchata is quick and easy.
Why You Will Love This Small Batch Mango Horchata
- Creamy: Smooth, rice-based horchata with a tropical mango twist.
- Perfect Balance of Flavors: Warm cinnamon meets bright, sweet mango for a dreamy combination.
- Easy to Make: Soak the rice ahead of time, then blend.
- Small Batch Friendly: Makes just the right amount, no waste.
Ingredients
- 1 cup rice, long-grain rice
- Base for the horchata
- 2 cups hot water
- To soften the rice
- 2 cinnamon sticks
- Add warmth
- ½ can sweetened condensed milk (adjust to taste)
- Adds creaminess and sweetness
- ½ can evaporated milk
- Adds richness
- ½ tsp vanilla extract
- Adds a hint of aromatic sweetness
- 2 cups cold water
- To blend and lighten the drink
- 1½ cups fresh mango, diced
- Adds the tropical flavor
Click on the images for the direct link to the ingredients/tools I used:
Small Batch Mango Horchata Instructions
In a bowl, soak the rice in hot water with cinnamon sticks for at least 5 hours or overnight, until softened.
Blend until smooth, strain, and transfer to a bowl.
Add sweetened condensed milk, evaporated milk, and vanilla extract. Mix well.
To the blend, add cold water and fresh mango. Blend again until smooth and creamy.
Add it to the horchata base.
Chill in the fridge for at least 1 hour before serving.
Serve over ice and garnish with diced mango or a light sprinkle of cinnamon, if desired.
Horchata Tips
Make sure to soak the rice long enough.
Blend in stages to fully break down the rice for the iconic creamy texture.
Adjust the sweetness to your taste with condensed milk.
Use ripe mangoes. The riper the mangoes are, the sweeter they are.
Chill before serving so the flavors set.
Storage Tips
Store in an airtight container in the fridge for 3-4 days.
Shake before serving because of natural separation.
Ingredient Substitution
Long Grain Rice –> Jasmine, Basmati Rice
Hot Water –> Warm liquid like almond milk
Cinnamon Sticks –> Ground Cinnamon
Condensed Milk –> Evaporated Milk + Sugar
Evaporated Milk –> Other Milk like Oat Milk
Fresh Mangoes –> Frozen Mangoes
Small Batch Mango Horchata
Ingredients
- 1 cup rice long-grain rice
- 2 cups hot water
- 2 cinnamon sticks
- ½ can sweetened condensed milk adjust to taste
- ½ can evaporated milk
- ½ tsp vanilla extract
- 2 cups cold water
- 1½ cups fresh mango diced
Instructions
- In a bowl, soak the rice in hot water with cinnamon sticks for at least 5 hours or overnight, until softened.
- Blend until smooth, strain, and transfer to a bowl.
- Add sweetened condensed milk, evaporated milk, and vanilla extract. Mix well.
- To the blend, add cold water and fresh mango. Blend again until smooth and creamy.
- Add it to the horchata base.
- Chill in the fridge for at least 1 hour before serving.
- Serve over ice and garnish with diced mango or a light sprinkle of cinnamon, if desired.
If you enjoy this small batch mango horchata, you might also like my small batch regular horchata.
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