4 Delicious Recipes to Make with Tang! 0 579

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


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


  • 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 


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


  • 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


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


  • 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 


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


  • 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.

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