Homemade Mango Horchata Recipe

This Mango Horchata is a bright, tropical variation of the classic Mexican rice-based drink. It blends the creamy, spiced base of traditional horchata—made richer here with sweetened condensed milk and evaporated milk—with fresh ripe mango for a naturally sweet, fruity finish. The result is a silky, cinnamon-laced beverage with vibrant mango flavor and small fruit pieces for texture.

Perfect for warm weather, BBQs, or any gathering, this mango horchata recipe is easy to scale and can be adjusted for sweetness and texture. Use very ripe mangos for the best natural sweetness, and serve chilled over ice for a refreshing treat.

• 1 cup rice, rinsed
• 1–2 cinnamon sticks (depending on size)
• 4 cups water (for soaking)
• 6 ripe mangos, peeled and chopped, divided
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1 tsp vanilla extract
• 1 1/2 cups milk (dairy or unsweetened plant milk)
• 2 cups additional water
• 1 1/2 cups sugar (adjust to taste)

1. Place the rinsed rice and cinnamon sticks in a large bowl or container. Add 4 cups of water, stir briefly, and cover. Let the mixture soak for at least 4 hours; overnight soaking is preferred for more developed flavor and softer rice.
2. After soaking, transfer the rice, the cinnamon sticks, and the soaking water into a blender. Add half of the chopped mango (reserve the rest for texture and garnish). Blend on high until the rice and mango are fully broken down and the mixture is smooth.
3. Strain the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher to remove solids and any remaining rice particles. Press or stir the solids in the strainer to extract as much liquid as possible.
4. To the strained liquid, add the sweetened condensed milk, evaporated milk, vanilla extract, milk, the 2 additional cups of water, and the sugar. Stir thoroughly until the sugar dissolves and the liquids are well combined.
5. Chop about two-thirds of the remaining mango into small pieces and add them to the pitcher. Reserve the final third of chopped mango for topping each glass. Taste the horchata and adjust sweetness if needed—add a little more sugar for riper, less-sweet mangoes or skip sugar if your mangos are very sweet.
6. Chill the mango horchata in the refrigerator for at least 1 hour before serving. Serve over ice and spoon reserved mango pieces into each glass for added texture and visual appeal.
7. Enjoy this refreshing mango horchata immediately. Stir gently before pouring if separation occurs.

• Adjust the sweetness to your taste. Riper mangos bring more natural sugar, so start with less added sugar and increase as needed.
• Use very ripe, fragrant mangos for the best flavor. Ataulfo or Haden varieties work especially well when available, but any sweet mango will do.
• If you prefer a completely smooth drink, blend all of the mango and skip adding mango chunks. For contrast, keep some pieces for texture.
• To make this dairy-free, substitute evaporated milk and regular milk with unsweetened coconut milk or another neutral plant-based milk; omit sweetened condensed milk or use a sweetened condensed coconut milk alternative.
• Store leftovers covered in the refrigerator for up to 2–3 days. Stir well before serving as natural separation can occur.
• For a fun garnish, sprinkle a pinch of ground cinnamon or a light dusting of chili-lime seasoning on top. Serve with reusable or decorative straws for a festive presentation.
• This recipe scales easily: double or halve the ingredients to suit your gathering. Keep the rice-to-water soaking ratio consistent for the best results.