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Mango Tamarind Shake

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It was bound to happen sooner or later working on Season with Spice - a spice hit me on the head.

In Penang, I always thought a well-timed coconut would knock me out, so I was relieved to be the victim of a much lighter falling object. 

Walking at night in Pulau Tikus, one of the busiest areas of the island, a tamarind pod hit its mark (sorry, I couldn’t resist).  When I looked up, I saw hundreds and hundreds of tamarind pods hanging on every branch.  With each gust of wind, five or six of the brittle pods would fall and crack open on the road.

Not one to ignore signs from above, I headed to Little India the next day and bought a clump of tamarind pulp.  Tasting a bit of the sour, tart flavor, I immediately thought of it as the perfect ingredient to neutralize the sweetness of the many tropical fruits available here.

Mango Tamarind Shake by Season with Spice

In Malaysian cooking, tamarind is only used in savory dishes like laksa, curry, and asam prawns.  So it wasn’t a surprise when Reese’s mom gave me a funny look when I said I was going to make a mango tamarind shake.  But when I blended it up and handed her a glass, she took a sip, then paused and glanced at me, before finishing the entire glass.

It’s never a win-win in cooking – create something delicious, and there’s nothing left for you to enjoy.

Mango Tamarind Shake by Season with Spice
Serves about 2

Ingredients:
2 tbsp compressed tamarind pulp, which is usually sold in block form (alternatively, you can use tamarind paste, but it is not as flavorful)
1/3 cup boiling water
1 large, ripe, sweet mango (equal to about 1 cup of fruit) – peeled and sliced
1 tbsp raw sugar
1 cup milk (or use half milk, half coconut milk)
6 ice cubes

The process:
1. In a small bowl, mix the boiling water and tamarind pulp.  Once cool enough to touch, squeeze the fiber and seeds until most of the pulp dissolves, turning the water brown.  Place a metal strainer over the blender and pour the tamarind syrup into it.
2. Add the mango, sugar, milk, and ice, and then blend until smooth.
3. Garnish with a lime and enjoy!

7 comments:

Torviewtoronto said...

flavourful combination haven't had this looks wonderful

Tamara said...

wow, this looks so appealing and refreshing!

SeasonWithSpice said...

Thanks! It's a survival drink in boiling hot Penang...

-Mark

sanyukta gour said...

first time here,u hv a wonderful blog..wow...amazing pics....indeed a visual treat..wht a tempting shake..yummo..love ur blogs name...and submit ur recipe section..hv submitted 2 of my recipes..
visit my space as time permits...following u
sanyukta
http://creativesanyukta.blogspot.com/

Julie said...

I had been eyeballing some tamarind pulp after having some amazing tamarind margaritas in Mexico but I have hesitated not knowing what else to use it in. Now you've motivated me to just order it and make everything with it.

SeasonWithSpice said...

Thanks Julie! Great to hear you are going to give it a try. Tamarind is one of those underutilized spices, which is too bad because it goes well in sweet and savory dishes. And unlike most fruits, it's easy to cook with. Enjoy the shake. -Mark

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