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You are here: Home » Recipes » Drinks

Atole de Tamarindo

Published: Jan 5, 2015 · Updated: Oct 4, 2019 by Mely Martínez

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The last time I had Tamarind Atole in Mexico was during a trip to Veracruz. We were on the road between Tuxpan and Poza Rica when we saw two middle-aged women sitting on the side of the road surrounded by lots of tall bushes, with a sign that read “Tamales and Atole”. And of course, we had to stop and buy some.

That’s one of the things that I love about being on the road: you never know what you’re going to find. Whenever we travel by car, we really don’t make a schedule, since we love to stop whenever we see something interesting, like people selling food or produce.

Tamarind Atole | Atole de Tamarindo

Atole de Tamarindo

Tamarind Atole is a favorite of many in Mexico (as well as my favorite), and it’s probably the combination of sweet and sour flavors that make it so popular, Tamarind trees are found in the tropical areas of Mexico, like in the states of Jalisco and Colima, which are big producers of this fruit.

The trees, which can grow up to 40 or 50 feet tall, are covered with dense foliage that has a billowing effect on breezy days.One of the most popular forms in which you will find tamarind in Mexico is in candies, where small balls of tamarind paste are covered in sugar (or in spicy peppers, to make a salty version). Tamarind is also used to make drinks and sauces, and as an ingredient for some stews. It is considered a great source of Vitamin B and Calcium.

Atole de Tamarindo recipe

How to make Atole de Tamarindo

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

Atole de Tamarindo directions

  • Soak the peeled tamarind pods in a bowl with 1-¼ cup of water for 30 minutes.  After that time, press the tamarind pods between your fingers, rubbing them to get all the pulp out and form a liquid paste. (Please check the ingredients list below)
  • Pour 4 cups of water in a medium-sized saucepan and add the sugar. Add the tamarind paste using a strainer to remove the seeds. Place the saucepan over medium heat and bring to a boil.
Atole de Tamarindo, tamarind atole
  • Meanwhile, mix the masa harina with the remaining water until it doesn't show any lumps.
  • When the tamarind mix in the saucepan starts boiling, gently add the masa harina mixture and stir. When the atole comes to a boiling point, reduce the heat and simmer for about 8 minutes, stirring frequently.

Serve warm.

Other atole recipes: Guava Atole, Corn Atole, and Basic Atoles.

¡Buen provecho!
Mely,

📖 Recipe

Atole de Tamarindo

Mely Martínez
Atole de tamarindo is a favorite of many in Mexico (as well as my favorite), and it’s probably the combination of sweet and sour flavors that make it so popular. Tamarind trees are found in the tropical areas of Mexico, like in the states of Jalisco and Colima, which are big producers of this fruit.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Soaking Time 30 minutes mins
Total Time 50 minutes mins
Course Drinks
Cuisine Mexican
Servings 4 servings
Calories 268 kcal

Ingredients
  

  • 4 ounces (100grs) Tamarind, without the shells
  • 1- ¼ cup of warm water for soaking
  • ¾ cup sugar
  • 4- ¾ cups of water
  • 6 Tablespoons of Masa Harina *

Instructions
 

  • Soak the peeled tamarind pods in a bowl with 1-¼ cup of water for 30 minutes. After that time, press the tamarind pods between your fingers, rubbing them to get all the pulp out and form a liquid paste.
  • Pour 4 cups of water in a medium-sized saucepan and add the sugar. Add the tamarind paste using a strainer to remove the seeds. Place the saucepan over medium heat and bring to a boil.
  • Meanwhile, mix the masa harina with the remaining water until it doesn’t show any lumps.
  • When the tamarind mix in the saucepan starts boiling, gently add the masa harina mixture and stir. When the atole comes to a boiling point, reduce the heat and simmer for about 8 minutes, stirring frequently.

Serve warm.

    Notes

    * Use the masa harina sold for making tortillas.

    Nutrition

    Serving: 1.5CupCalories: 268kcalCarbohydrates: 67gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 27mgPotassium: 218mgFiber: 2gSugar: 54gVitamin A: 41IUVitamin C: 1mgCalcium: 52mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    1. charles anderson

      February 05, 2023 at 11:44 am

      How do I make this with tamarindo paste? I live in Costa Rica and I cannot find the pods. Gracias

      Reply
      • Mely Martínez

        February 05, 2023 at 4:38 pm

        Hello,
        Use about 3/4 of the Tamarind paste, dilute in water and proceed to make the atole as the recipe indicates.

        Reply
    2. Lilali

      December 12, 2020 at 1:09 am

      Mely, I will have to try this! I love all your recipes and get your email posts. I made a double batch of your Cresmy Ostmeal today for breakfast and snacking. Thank you for teaching me true Mexican everything in my kitchen 😊❤️

      Reply
      • Mely Martínez

        December 12, 2020 at 2:20 pm

        Hello Lilali,
        Thank you for trying the Oatmeal recipe. I hope you like tamarind atole as much as I like it.

        Reply
    3. Yeye

      December 10, 2020 at 5:39 pm

      5 stars
      It was delicious! 😋 Thanks for sharing!

      Reply
      • Mely Martínez

        December 10, 2020 at 5:50 pm

        Hello Yeye,
        I'm so happy to know you like it!

        Reply
    4. Catherine

      January 06, 2015 at 5:32 am

      Sounds delicious!! Have a Happy New Year. Catherine

      Reply
    5. Nammi

      January 06, 2015 at 5:23 am

      I love the taste of tamarind. !!!

      Reply
    6. Jesusan

      January 05, 2015 at 11:19 pm

      Mely, this sounds absolutely wonderful. This is the atole recipe that will get me to try the drink, because I love the flavor of tamarind. Thank you for posting this recipe.

      Reply
    7. Rebecca Subbiah

      January 05, 2015 at 9:37 pm

      neat love finding foods like this when traveling

      Reply

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    About me

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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