4 Delicious Recipes to Make with Tang!
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
- 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
- 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.