I drink Matcha every morning after I wake up. I love it because it doesn’t give me a crash like coffee does.
It’s mango season and my partner loves mangoes so I am writing this recipe!
I absolutely love Asian-inspired flavors, and matcha is one of those ingredients that always feels calming and indulgent at the same time.
My partner isn’t the biggest fan of plain matcha, but the first time I paired it with sweet, juicy mango, even he was hooked. The tropical mango balances the earthy notes of matcha beautifully!
It looks impressive layered in a glass, but it’s surprisingly easy to make at home.
Whether you sip it on your balcony first thing in the morning or enjoy it as an afternoon treat, this drink will give you that café-style vibe at home without the long queue.
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Tips to make it tastier!
Getting the balance of flavors and colors just right is key. Here are a few essential tips to keep in mind:
- Use High-Quality Matcha – A vibrant green matcha powder ensures the best flavor and health benefits. Try this Ceremonial Grade Matcha for a rich taste.
- Use Frothed or Blended Milk – This gives the latte a creamy, dreamy texture. A Milk Frother can help achieve the perfect foam.
- If you want a creamier drink, try using coconut cream mixed with coconut milk.
- Add a pinch of vanilla extract for a subtle dessert-like twist.
- Chill your glass in the freezer for 5 minutes before making the drink for extra frostiness.
Let’s get to the recipe!
Mango Matcha Latte
Course: BreakfastDifficulty: Easy1
servings5
minutes1
minuteIngredients
- For the mango layer:
1½ cups fresh or frozen mango chunks
¼ cup cold water
1–2 teaspoons honey or maple syrup (optional)
- For the milk layer:
1 cup milk of choice
¼ cup heavy cream or coconut cream (optional, for extra creaminess)
Ice cubes
- For the matcha layer:
2 teaspoons ceremonial or culinary grade matcha powder
¼ cup hot water (not boiling, about 175°F/80°C)
1–2 teaspoons honey, maple syrup, or sweetener of choice (optional)
Directions
- Add the mango chunks, cold water, and sweetener (if using) to a blender. Blend until completely smooth and thick, scraping down the sides if necessary. Divide the mango purée evenly between two glasses.
- Fill each glass with ice cubes, then slowly pour the milk over the mango layer. If you’re using heavy cream or coconut cream, whisk it into the milk beforehand for an extra luxurious texture.
- Place the matcha powder into a small bowl and pour in the hot water. Using a bamboo whisk or small handheld frother, whisk briskly in a zigzag motion until the matcha is smooth and slightly frothy with no visible lumps.
- Gently pour the prepared matcha over the milk layer to create the beautiful layered effect. Serve immediately with a straw and stir before drinking if desired, or enjoy the layers as they gradually blend together.
- I personally use coconut milk in a lot of my recipes
Notes:
Replace mango with peach, pineapple, or strawberry for a fun seasonal variation.
Swap honey for maple syrup or agave to keep the recipe vegetarian or vegan.
Use coconut cream instead of heavy cream for a dairy-free tropical version.
Turn it into a protein-packed breakfast by blending a scoop of vanilla protein powder into the mango layer.
For a frozen treat, blend all the ingredients together with extra ice to make a Mango Matcha Frappé.
Use decaf matcha alternatives if you’re sensitive to caffeine but still want the earthy flavor profile.
Whether you’re already a matcha lover or trying it for the first time, this refreshing layered drink is guaranteed to brighten your day.
