Pretty, easy-to-make and packed with antioxidants
This mango matcha latte is a delicious way to enjoy mango and matcha together.
The sweetness and fruitiness of the mango matcha perfectly with the earthiness, difficult-to-describe goodness of matcha. The combination is just so good!
And if it weren’t enough, the result looks awesome, even if you don’t have any experience making layered drinks.
Follow this ultra easy-to-follow recipe with the best tricks to enjoy this awesome mango matcha latte!
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What you’ll need
If you’ve come to this recipe, I guess you have mangoes.
But you can also make this recipe with others fruits. Matcha and fruits are a combination made in heaven!
I invite you to try one of these other delicious matcha lattes with fruits:
- ICE CUBES
These are for getting that fancy layered look you can see in Instagram or in bubble tea shops (apart from chilling your iced mango matcha).
You could skip it for this recipe (more on this bellow under “Tricks and Tips”).
Feel free to use your preferred type of milk.
I usually use dairy milk, but I’ve also tried this recipe with almond milk and cashew milk as well and it has turned out great every time.
- MATCHA POWDER
Matcha’s taste is irreplaceable (this might be my very partial opinion as a matcha lover).
But I can imagine, this recipe will also taste good with a splash of concentrated green tea instead of matcha (which is also green tea, but a very special type).
Why concentrated? Because in my experience, green tea goes better with milk when it’s strong enough (as you can read in my post about Green Tea with Milk).
Personally, I find the mango provides enough sweetness, but if the mangoes you are using aren’t so sweet (or if you just feel like indulging yourself with a sweeter treat), you can add some sweetener.
The easiest way is to just add a teaspoon of honey (or alternatives like this vanilla infused honey, simple syrup or maple syrup) to the mango pureé.
Another option is to add a teaspoon of sugar (or keto-friendly sweetener) to the matcha concentrate.
You can add any toppings you’d like to turn this into a homemade version of the milk tea from boba parlors.
Tapioca pearls, jelly grass, rainbow jelly, mango cubes… you choose!
Time needed: 10 minutes
How to make iced mango matcha latte
- Puree the mango
If you want your mango matcha latte smooth, using an immersion blender is probably the easiest option.
If you prefer it chunky (with a texture that reminds of bubble tea), you can cut the mango in small pieces or mash it with a fork.
- Make matcha concentrate
Combine the matcha with a tablespoon of warm (not too hot) water, until you get a thick paste. This helps to avoid the matcha clumps.
Then add other 2 tablespoon warm water and whisk.
If you don’t have neither a matcha whisker nor a handheld milk frother, just mix with a spoon.
- Put mango in a glass
Put the mango in the glass you’ll be drinking from. Then add ice cubes.
You can skip the ice cubes if you don’t want the mango matcha latte to have three different layers.
- Add milk
Carefully pour the milk.
Pouring it carefully helps the mango stay separated from the milk; so again, you don’t need to worry about this if you aren’t looking for a layered look
- Add matcha
Top with your matcha concentrate.
Tips and tricks
For the layered look
We’ve already talk about layering this drink, but let’s recap: put some ice cubes over the mango before pouring in the milk.
An extra tip: when adding matcha, aim to pour over an ice cube.
Layering if you don’t like iced drinks
You want to avoid ice cubes in your milk tea? I get it, I don’t like ice cubes in my drinks either! (I just use them when I take pictures, just for the optics).
The good news, this mango matcha latte not only still tastes good without layering it (of course it does; every drink remains yummy even if it doesn’t get that layered look!), but because mango is quite dense, it will stay on the bottom even if you don’t add ice cubes.
You’ll get something like this:
Also, you can first use ice cubes for layering and then carefully remove them: the drink will stay layered (this is by the way what I always do when I use ice cubes for the pictures).
Mango matcha latte recipe
- Immersion blender (Optional)
- Handheld milk frother (Or matcha whisk)
- ½ Cup Slices mango (around 80 gr.)
- ½ tsp. Matcha powder
- 3 Tbsp. Warm water
- ⅔ Cup Milk (around 150 ml.)
- ½ Cup Ice Cubes (optional *)
- Mash the mango with a fork or a blender.If you don’t mind having something to bite, you can just cut it in small pieces.
- Make matcha shot.First make a thick paste by combining matcha powder with just a tablespoon of the water. This avoids getting matcha clumps.Then add the rest of the water and whisk until you get some foam.
- Assemble by first putting the mango on the bottom.If you would like a layered look, add ice cubes.
- Pour the milk and matcha.Enjoy immediately before the latte gets watered down from the ice cubes.
The result will look like this:
I hope you enjoy this iced mango matcha latte!
For other pretty and delicious drinks, check these recipes: