Blending with Ingredients – The cooked sangrecita is blended with ripe fruit like banana or mango, along with cocoa powder, to give it a rich, chocolatey taste. Some versions may include a little honey or other natural sweetener for additional flavor.
3. Achieving a Smooth Texture – The mixture is blended until it reaches a smooth, mousse-like consistency.
4. Serving – The mousse is served in small bowls or cups, sometimes topped with extra fruit or a sprinkle of cocoa powder for presentation!
Uses Local Ingredients – Sangrecita is made from chicken blood, which is easy to find in Peruvian markets. People use it so that no part of the animal goes to waste.
Helps with Health Problems – Many kids and moms in Peru have anemia, which means they don’t have enough iron in their blood. Sangrecita is full of iron, so eating it can help people stay strong and healthy.
Part of Peruvian Culture – People in Peru have been eating sangrecita for a long time.
