A tropical, creamy horchata inspired by Thai mango sticky rice blended with toasted rice, ripe mango and coconut milk.
Ingredients
Cooking Instructions
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Preheat the oven to 180°C, gas mark 4.
2
Spread the sticky rice and coconut flesh on a baking tray and toast for 8-10 minutes, stirring once or twice, until lightly golden and fragrant. Reserve a tbsp of toasted coconut for serving. Allow to cool slightly.
3
Add the mango, toasted rice and coconut, condensed milk, water and salt to a blender jug. Blend for 2-3 minutes until completely smooth and creamy.
4
Pass the mixture through a fine sieve into a large jug and refrigerate until chilled.
5
To serve, pour the horchata over glasses filled with ice. Top with toasted coconut and a few pieces of mango and serve immediately.
