Homemade mango-cashew horchata
Fabio de la Pietra’s recipe, good for 750 ml: mix 100 g of cashews, 250 ml of warm water, 50 g of rice, and a cinnamon stick in a bowl. Cover the bowl and let sit in the refrigerator for no less than 8 hours. Take out the cinnamon stick, add 150 g of mango pulp, pour the mixture into a blender, and blend until uniform. Add 500 ml of water and blend again. Filter the liquid through cheesecloth into a separate container and store in the refrigerator up to 5 days.