Before the summer ends and peak mango season is over, here’s a tropical take on the beloved matcha drink: the iced mango matcha latte.

My favorite cafe drink this whole summer has been a mango coconut milk, with and without sago pearls. The flavor combination is so rich and fruity. Surprisingly, we found out that matcha green tea, not only pairs nicely with berry flavors (strawberry, blueberry), but mango, as well.

The mango matcha latte is very easy to make. You are able to quickly whip up this drink whenever the craving hits. It’s also a great way to get both your caffeine and fruits in at the same time. This iced mango matcha latte makes for a refreshing start to your morning or a nice afternoon pick-me-up.

Not to mention, this layered drink looks stunning to serve and feels like such a treat to have.

Ingredients

Mangoes – We used very ripe mangoes for this recipe for more sweetness. Frozen mangoes should work fine for this recipe. Thaw before blending it for the puree.
Matcha Powder – We are using ceremonial grade matcha for this recipe (we used this one). It gives a more vibrant green color than culinary grade matcha powder.
Hot Water – The recommended water temperature for matcha is 176° F or 80° C to prevent bitterness.
Milk – Use milk of your choice, whether it’s dairy or milk alternative.
Liquid Sweetener – Use as needed. Depending on how ripe your mangoes are, a touch of simple syrup or sweeter of choice (agave or honey) will bring the flavor of the mango out.
Ice – As much as you need!

Equipment

Cutting Board
Chef’s Knife
Measuring spoons & cups
Blender
Chasen (matcha bamboo whisk)
Chashaku (matcha bamboo spoon)
Pouring Bowl
Matcha sifter
Electric Kettle
Drinking Glasses

Step by Step: Iced Mango Matcha Latte

STEP ONE

Peel and cut mangoes into cubes. Blend and set aside.

STEP TWO

Using the (bamboo spoon) and measure out 3 teaspoon of matcha powder and sift. Add hot water and start whisking in a M shape until frothy.

STEP THREE

Start assembling the drink. Add the mango puree and liquid sweeter (if needed). Follow up with ice.

STEP FOUR

Add your milk of choice and then pour in the matcha.

Stir and enjoy!

Tips for Making Mango Matcha Latte

We used ceremonial grade matcha powder in this recipe for its vibrant green color and less bitter taste. Culinary grade matcha will work fine in this drink. The flavor is stronger to stand against the tastes of other ingredients.
An electric kettle with temperature control is a good investment if you plan to make a lot of matcha and tea drinks. 158-176° F is an ideal temperature range to make sure the matcha doesn’t become too bitter tasting or destroyed.
Pre-soaking or blooming the chasen (bamboo whisk) in hot water will make it more flexible and let it adhere to the bowl shape during the whisk to prevent clumps.
Whisking in a M or zig-zag shape will add more air in the matcha, which makes it thicker and foamier. A nice frothy matcha has been known to taste less bitter.
Matcha green tea is healthy and rich in antioxidants. That’s the reason why we do not use boiling hot water nor over-whisk the powder. This way, we can retain not only the taste but health benefits.
Using ripe mangoes will create a puree that’s sweeter, richer in aroma and a deeper golden color. Frozen mangoes tend to more tart and light yellow in color.
Option to use a liquid sweetener in the puree itself, especially if you use frozen mangoes. Keep this step separate if you will be serving more people with different sweetness preferences.

Hope you enjoyed this delicious treat! More drink recipes here.