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Iced Mango Matcha Latte

A refreshing summer drink combining tropical mango sweetness with earthy matcha, creating beautiful layered café-quality beverages at home
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Prep Time 5 minutes
Servings: 2
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons high-quality matcha powder
  • 2 tablespoons hot water (about 175°F)
  • 1 cup whole milk (or your preferred milk)
  • 1/2 cup frozen mango chunks
  • 2 tablespoons honey or maple syrup
  • 1/2 cup ice cubes
  • 1 tablespoon coconut milk or heavy cream (optional, for extra richness)
  • fresh mango slices for garnish

Method
 

  1. Sift matcha powder into a small bowl to eliminate any lumps. Pour the hot water over the powder and whisk vigorously in a 'W' motion until completely smooth and slightly frothy. The mixture should look vibrant green and smell grassy-sweet.
  2. In a blender, combine the frozen mango chunks, half of your milk (about 1/2 cup), and honey. Blend until completely smooth and creamy, about 30-45 seconds. The mixture should pour easily but maintain a rich, thick consistency. Taste and adjust sweetness if needed.
  3. Add the prepared matcha base to the remaining milk and coconut milk, whisking gently to combine. You should see a beautiful, uniform green color with no streaks or powder bits floating.
  4. Fill two tall glasses with ice cubes. Pour the mango mixture into the bottom of each glass, filling about halfway. Using the back of a spoon, slowly pour the matcha mixture over the spoon to create distinct layers.
  5. Top each glass with fresh mango slices and serve immediately with wide straws for easy sipping.

Notes

Use 175°F water for matcha to prevent bitterness. Sift matcha powder to eliminate lumps. The mango mixture keeps in refrigerator for up to 3 days, but matcha base should be prepared fresh. Store components separately and assemble when ready to serve. Pour matcha mixture slowly over a spoon to create distinct layers.