Agua Fresca de Mango

Ingredients

• 3 large mangos
• 12 1/3 cups of water
• 1/2 cups of sugar *(dissolve sugar in warm water to form a simple sugar syrup first for best results)

Directions

1. Peel mango and slice fruit off of pit. Place in blender. Put 12 1/3 cups of water in large pitcher. Using water from pitcher, cover mango in blender.
2. Blend mixture until smooth.
3. Pour mixture back into water pitcher, add sugar or simple sugar syrup and stir well.
4. Add ice and serve.

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Agua Fresca de Limon

Ingredients

• Zest of 4 small limes
• 12 1/3 cups of water
• 3/4 cup of sugar *(dissolve sugar in warm water to form a simple sugar syrup first for best results)

Directions

1. Rinse 4 limes and zest 4
2. Add the zest and sugar or simple sugar syrup to a pitcher of 12 1/3 cups of water and stir well
3. Add ice and serve

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Pineapple and Mango Agua

Ingredients

• 1 pound pineapple, peeled and de-cored
• 2 mangos, peeled and de-pitted
• 1⅔ cup white, preferably unrefined sugar
• 1 gallon water

Directions

1. Cut pineapple in large chunks and place in blender.
2. Cover pineapple with water and blend until smooth.
3. Strain mixture through sieve into large pitcher using approximately 5 cups of water to help strain all of the pineapple mixture.
4. Cut mango into chunks and put in blender.
5. Cover with water and blend until smooth. Again, strain mixture through sieve using approximately 5 cups of water to help strain. If not all of the gallon of water has been used at this point, pour the rest of the water in the pitcher.
6. Add in sugar and stir until dissolved.

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Horchata de Leche con Piña y Mango

Ingredients

• 7 ounces pineapple, peeled and cored
• 2 mangos, peeled and de-pitted
• 7 ounces of white rice
• 1 gallon of water (~16 cups)
• 1½ cups white sugar
• 1 13 ounce can of evaporated milk
• 2 inch piece of canela bark
• ½ cups crushed pecans

Directions

1. Pour hot or boiling water onto rice to clean and soften.
2. Wash three times with hot water or until the water is clear.
3. Strain rice and blend with broken canela pieces, adding water to facilitate blending.
4. When canela is mostly blended in, add more water and raise blender speed.
5. Strain into put through cheese cloth, pouring water over cloth.
6. Take remnants off of cloth and put back in blender with more water, blending until homogenous.
7. Squeeze cheese cloth to remove remainder of liquid.
8. Stir in sugar and can of evaporated milk.
9. Dice mango and pineapple and put into horchata. Stir. Add pecans and stir.
10. Serve cold.

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Agua de Pepino y Limon

Ingredients

• 1 cucumber, peeled and cut into chunks
• 4 limes
• 1 cup sugar
• ½ gallon water

Directions

1. Put cucumber chunks in blender with enough water to facilitate blending.
2. Juice limes and add.
3. Stir in sugar.
4. Add the remaining water and stir.