A refreshing beverage with the sweetness of ripe mangoes and the creaminess of coconut milk. Chewy glutinous rice pearls add a fun and unique texture to every sip!
prep time
cook time
ingredients
To make the rice pearls, in a small pot, add the palm sugar, McCormick Coconut Extract (for rice pearls), and water. On low heat, cook until the sugar has fully dissolved.
Remove from the heat and add in the glutinous rice flour all at once, mix until the flour is fully hydrated.
On a clean surface, remove the dough and knead it until smooth and reaches room temperature.
Roll out the dough and cut into small 1cm by 1cm pieces. Roll into round balls and coat with glutinous rice flour to prevent sticking.
In a medium-large pot, bring water to a running boil and boil the glutinous rice pearls for 25 minutes, turn off the heat and steep the pearls for an additional 15 minutes.
Strain out the pearls and set aside to cool. Add a little water to prevent sticking.
To make the smoothie, add the mango, coconut milk, coconut water, McCormick Coconut Extract (for the smoothie) and ice into a high-speed blender and blend until smooth.
To serve, add about 1-2 tablespoons of glutinous rice pearls with 1 cup of smoothie. Garnish with toasted peanuts and serve with a large straw.
