Iced Mango Matcha Latte (Print)
Mango and matcha blend froth over almond milk and ice for a cool, layered sip with sweet and salty notes.
# Ingredients:
→ Fruit Base
01 -
1 ripe mango, peeled, pitted, and chopped, or 150 grams frozen mango chunks
→ Matcha Layer
02 -
2 teaspoons high-quality matcha powder
03 -
30–45 millilitres filtered water
→ Liquid & Sweetener
04 -
240 millilitres almond milk, divided (or alternative such as oat or coconut milk)
05 -
1 tablespoon honey or maple syrup, optional, to taste
→ To Serve
06 -
Ice cubes
07 -
Pinch sea salt
# Steps:
01 -
Peel, pit, and chop the mango if using fresh, or measure out 150 grams of frozen mango chunks.
02 -
Place mango pieces and 120 millilitres almond milk in a blender. Blend until smooth and creamy.
03 -
In a small bowl, whisk matcha powder with 30–45 millilitres filtered water until fully dissolved and free of clumps. A frother may be used for a smoother consistency.
04 -
Spoon mango puree into the base of a tall glass. Add ice cubes until the glass is half full. Pour in the remaining 120 millilitres almond milk.
05 -
Carefully pour the whisked matcha over the almond milk for a distinct layered effect. Drizzle honey or maple syrup over the top if desired.
06 -
Sprinkle a pinch of sea salt across the surface. Stir gently to combine layers before enjoying for optimal flavour balance.
# Additional Notes:
01 -
For the most vibrant flavour, select ripe aromatic mangoes and ceremonial-grade matcha. Tailor sweetness according to mango ripeness and personal preference.