Tang is welcoming refreshment on any hot day. But if you’re looking for something more to do with your favorite flavors of Tang then here are a few recipes that you’re going to be sure to love!
1. TANG Fruit Punch
Ingredients
1-3 cups orange Tang
1-2 cups tropical cocktail Tang
1/2-1 cup pineapple or strawberry Tang (optional)
2-3 lemons, sliced thinly
Sliced oranges and strawberries (optional)
Handful of mint leaves
Ice Cubes
Instructions
- Make your flavored Tang drinks in separate containers, making sure the flavor of each is strong enough.
- In a large pitcher or preferably a dispenser like one of these, add your ice cubes, sliced fruit, and sliced lemons
- Add your flavored Tang one by one, tasting as you go to make sure the flavors are balanced.
- Finished off with a handful of mint leaves and give your punch a stir to incorporate everything
- Wait at least 15 minutes before serving to let the sliced fruits, lemon, and mint infuse in the punch.
- Optional: you can also add a drizzle of Rooh Afza for a slight rose flavored undertone.
2. TANG Orange and Lemon Pie
Ingredients
1 1/4th cup digestive biscuits
5tbsp unsalted butter, melted
1 cup condensed milk
1/2 Cup lemon or lime juice
4 egg Yolks
1 cup of whipped cream
2-3 tbsp of Orange Tang
1/2 cup powdered sugar
Instructions
- Crush your digestive biscuits in a food processor and mix with melted butter.
- Press your crust down in any pie dish or even a spring form pan and bake for 8-10 minutes until its light golden brown.
- In a bowl whisk together your condensed milk and yolks until well incorporated.
- Add your lemon/lime juice and mix
- Pour the mixture on top of your COOLED crust and bake for 10-15 minutes until the middle has set.
- Whip your cream with some powdered sugar and Tang until it forms stiff peaks
- Top off your cooled pie with your flavored whipped cream and chill until its ready to serve! (at least 4-5 hours)
3. Berry TANG-O Recipe
Ingredients
Chocolate cake (made with Betty Crocker Cake Mix)
100gm Tang (any flavor of your choice, preferably pineapple)
2 cups Heavy Cream
2 kiwis, sliced
2 oranges, de-seeded
250gms strawberries, sliced
1 mango, sliced or cubed
1 peach, sliced or cubed
Instructions
- Prepare the cake following the recipe on the cake mix box.
- Beat heavy cream with tang powder until soft peaks form.
- Take a deep bowl and set some chocolate cake as the first layer
- Frost this layer with your tangy cream
- Layer all the fruits you like
- Add another layer of cake and repeat the steps again.
- You can make as many layers as you want.
- You can garnish the bowl by making a nice arrangement of all the fruits.
- Refrigerate it for an hour.
- Serve when chilled!
4. TANG-Y Orange Cheesecake
Ingredients
For the crust
1 cup crushed digestive biscuits
4 tablespoons melted butter
For the cheesecake
100 gms Tang Orange
900 grams cream cheese (approximately 32 ounces)
1/3 cup powdered sugar
2 cups whipped cream, whipped to stiff peaks
For garnish
Orange zest
Whipped cream
Instructions
- Combine the digestive biscuit crumbs and the melted butter in a bowl and press them into the bottom of a 9-inch spring form pan.
- Chill the crust in the freezer until ready to use.
- Whip the cream cheese and the powdered sugar until well combined.
- Add the Tang orange powder to the cream cheese mixture slowly, mixing continuously until everything is incorporated.
- Gently fold the whipped cream into this mixture with a spatula.
- Pour this mixture on top of the biscuit crust
- Chill the cheesecake overnight to set and serve with some additional whipped cream and orange zest for garnish.