If you’re a fan of matcha and mango, this Mango Matcha Latte is about to become your go-to drink. It’s creamy, fruity, and just the right amount of earthy! My Mango Matcha layers sweet mango pulp with ceremonial grade matcha plus it’s iced so perfect for the current weather.
Ingredients (1 Serving)
Mango Layer
- 2 tablespoons mango pulp or 1/4 freshly puréed mango!
Matcha Layer
- 2 tsp matcha powder (ceremonial grade)
- 2 tbsp hot water (about 70°C / 160°F)
- 1/2–3/4 cup milk (dairy or plant-based like oat, almond, or coconut)
Extras
- Ice (enough to fill your glass)
Instructions
1. Prepare the Matcha
Add 1 tsp of matcha powder to a small bowl. Pour in 2 tablespoons of hot water (about 70°C / 160°F). Using a bamboo whisk (chasen), whisk briskly in a zigzag or “M” motion for 60 seconds until the matcha is fully dissolved and a light froth forms on top.
2. Assemble the Latte
Spoon 2 tablespoons of mango pulp into the bottom of your serving glass. If your pulp is unsweetened and you’d like it sweeter, stir in a little honey or agave. Add a handful of ice over the mango layer in your glass. Slowly pour in your milk of choice. Then, gently pour the whisked matcha over the top to create a beautiful layered effect.
4. Serve & Enjoy
Before drinking, give your iced matcha latte a good stir to ensure the matcha is evenly mixed with the milk. Then enjoy!
Top Tips for my Mango Matcha!
- Use a good quality matcha, I used Yamasan Kyoto Ceremonial Grade Matcha!
- Use the right water temperature for matcha (70°C / 160°F):
Boiling water can burn matcha and make it taste bitter. - Whisk in a zigzag (not circular) motion:
This technique breaks up clumps and introduces air, helping create that signature matcha froth on top. A good whisk takes only 60 seconds—not 2–3 minutes.
- Layer slowly:
Pouring the milk and matcha gently over the ice helps maintain the pretty visual layers. It’s all about the aesthetic! - Sweeten to your taste:
If using mango pulp remember that they can can vary in sweetness, so feel free to adjust the honey or agave as needed.
Make It Your Own
- Try coconut milk for a tropical twist.
- Use frozen mango for a slushie-style version.
Mango Matcha
Ingredients
Mango Layer
- 2 tablespoons mango pulp
Matcha Layer
- 2 tsp matcha powder ceremonial grade
- 2 tbsp hot water about 70°C / 160°F
- 1/2 –3/4 cup milk dairy or plant-based like oat, almond, or coconut
Extras
- Ice enough to fill your glass
Instructions
Prepare the Matcha
- Add 1 tsp of matcha powder to a small bowl. Pour in 2 tablespoons of hot water (about 70°C / 160°F). Using a bamboo whisk (chasen), whisk briskly in a zigzag or “M” motion for 60 seconds until the matcha is fully dissolved and a light froth forms on top.
Assemble the Latte
- Spoon 2 tablespoons of mango pulp into the bottom of your serving glass. If your pulp is unsweetened and you’d like it sweeter, stir in a little honey or agave. Add a handful of ice over the mango layer in your glass. Slowly pour in your milk of choice. Then, gently pour the whisked matcha over the top to create a beautiful layered effect.
Serve & Enjoy
- Before drinking, give your iced matcha latte a good stir to ensure the matcha is evenly mixed with the milk. Then enjoy!
You’ll Also Love
Discover more recipes by following me on Instagram and TikTok
