I can’t think of a better way to kick off my series, “How the World Eats Mango,” than with this dish. Bingjiang is essentially a mango smoothie…except it uses blended, cooked rice instead of dairy. I know – it’s a bit of an interesting twist, but I had to trust Alex Wang. Not only did Alex supply the recipe for Bingjiang, but he also graced us with Suan Jiangdòu as part of the “5 Fermented Foods From Around the World,” series. So if Alex says to put cooked rice into a smoothie, then I’m doing it.  

Alex currently lives in Canada, but grew up in China. Bingjiang was something he could pick up from a street vendor after a spicy meal or just as a refreshing treat. Although he hasn’t had a Bingjiang in China for years, whenever he makes it at home, it instantly takes him back. While this mango concoction is a classic part of Alex’s childhood, it’s actually a pretty new part of Chinese cuisine. Binjian first appeared in the early 1990s on the streets of Guizhou, a province in the southwest part of China. But it didn’t take long for Bingjiang’s popularity to spread throughout the neighboring areas. Honestly, after trying it for the first time, I don’t know how it’s not even more popular.  

Bingjiang is a thick and creamy shake that really showcases that amazing mango flavor. It’s slightly thicker than traditional, Western-style smoothies, yet less sweet. The cooked rice is what gives it its creamy, dreamy quality without any dairy. (So for any of you on a dairy-free diet, this is the shake you’ve been looking for!) With this recipe, you get the best parts of a smoothie, shake, and a juice, all rolled into one.

As an added bonus, Bingjiang is also super easy to whip up. Admittedly, I did struggle a bit with cooking the sweet rice, but only because it was my first time. If you’ve worked with sweet rice before, then you’ll have no trouble at all making this Mango Rice Shake. Rice struggles aside, Bingjiang is a refreshing and delicious beverage that I’ll absolutely have on repeat all summer long.