Raspados de Tamarindo (Tamarind Ices)

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"I am a Mexican-American and I have been craving a raspado! I live in New York and they're a little hard to come by. So I decided to make them. Most American ices are made with sugar and lots of diluted flavor. But raspados are with lots of flavor and real pulp. Trust me, this is authentic."
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55 m servings 496 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 128.5g
  • 41%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  • Ready In

  1. Place tamarind pods, cleaned of all shells and peels, into a saucepan. Pour in 3 cups water, or as needed to cover, and bring to a boil. Reduce heat to medium-low and simmer until water and pulp are reduced by 1/4, 30 to 45 minutes.
  2. Strain tamarind pulp through a fine mesh strainer into another saucepan; discard seeds. Pour remaining 5 cups water through strainer to wash as much pulp as possible into the mixture. If desired, check pulp left in strainer for any hard pieces of peel and shell and add pulp back into tamarind mixture.
  3. Place tamarind mixture over low heat and cook until warm but not boiling, 2 to 3 minutes. Stir sugar into tamarind mixture until sugar has dissolved. If mixture is too thick, add 1/4 cup water. Divide shaved ice into 6 glasses and pour tamarind mixture over shaved ice to serve.


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I used 2 lbs. Omit the sugar directly to the pulp....I did the fruit Jarabe, "Simple Syrup." that's the best way and the only Mexican way, which goes along ways. Keep refrigerated.

I just boil the pods down, strain, reduce again and keep in small jars. fridge or freeze. Then just add sugar and water as needed with the ice. that way I also have the plain puree for marinad...

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