Horracha de Arroz con Mango (Mango Rice Milk)

May 6th, 2011 § 0 comments § permalink

Makes 12 drinks


2 cups rice
6 cups water
1 cup mango puree
¾ cup sugar
2 teaspoons freshly grated cinnamon
1 fresh vanilla bean


Soak the rice overnight in the six cups of water. In batches in a blender blend the rice and water mixture until smooth about 2-3 minutes. With a fine mesh strainer, strain the mixture into a large pitcher. Repeat process until all rice mixture is blended and strained. To the pitcher of strained rice milk add the mango puree, sugar, freshly grated cinnamon and the seeds of the inside of the vanilla bean. Mix well and serve over ice.

Peruvian Pisco Sour (Peru)

January 18th, 2011 § 0 comments § permalink

Many of our products this time of year are coming from Peru including the mangoes, in light of this we thought we would add a little mango & basil to our pisco sours and top it off with some ginger bitters!

Makes one drink


1½ ounces pisco
½ ounce lemon juice
½ ounce lime juice
1 ounce mango puree, recipe below
½ ounce basil syrup, recipe below
1 egg white
Ginger, clove, black pepper bitters


Shake all the ingredients in a shaker and strain into a martini style glass. Add a few dashes of ginger clove black pepper bitters.

Mango Puree

Makes 1 cup


1 to 2 mangoes, peeled and chopped


Place mangoes in blender and blend until smooth. If too thick, add water to make a thinner consistency.

Basil Syrup

Makes 1 cup


½ cup water
½ cup sugar
½ cup basil


In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

Mango-Sage BBQ Pulled Pork Sandwiches

January 14th, 2011 § 0 comments § permalink

Makes 15-20 Party Size Sandwiches


For the dry rub

1 teaspoon dried chipotle flakes
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon lime zest, grated finely
2 tablespoons coarse salt

For the mango bbq pork

4-5 pounds pork butt, cut into a few large pieces
½ cup mango purée
2 cloves garlic
1 medium yellow onion, chopped
½ cup apple cider vinegar
½ cup tomato sauce
2 tablespoons light brown sugar
¼ cup fresh sage leaves, chopped
1 tablespoon cumin
1 tablespoon salt
1 teaspoon cumin seeds, toasted
Vegetable oil


In a small mixing bowl, mix all of the spices. Rub mixture all over pork butt pieces, and set aside. In the meantime, mix all remaining ingredients in a blender until smooth. These blended ingredients will function as your BBQ sauce.

In a hot and lightly greased cast iron pan over high heat, sear the pork butt pieces on each side until a brown sear is present. Place pork butt pieces and BBQ sauce in a crock pot on low, about 3 to 4 hours. Pull meat apart, and mix with sauce. Serve on party size buns.

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