Some drinks surprise you with how well their flavours fit together. Mango matcha latte is one of them. The sweetness of mango balances the slight bitterness of matcha, and when layered with milk and ice, it becomes a drink that looks as striking as it tastes. It’s simple to make, easy to adapt, and always a talking point when served.

This recipe is all about contrast coming together in harmony. The fruit brings brightness, the matcha adds depth, and the milk ties everything into a smooth blend. Whether you want something different from your usual iced drink or a recipe that’s quick but still feels special, this is a good one to try.

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Recipe Details

Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 2 glasses

Ingredients

• 1 teaspoon commercial-grade matcha powder

• Water (as per the instructions on your matcha package)

• 1 cup fresh Alphonso mango purée

• 1–1½ cups milk of choice (dairy or plant-based)

• A handful of ice cubes

Step-by-Step Process

Step 1: Whisk the Matcha

 Follow the instructions on your matcha package for best results. Usually, this means sifting the powder to avoid clumps, then whisking it with a small amount of hot (not boiling) water until smooth and slightly frothy. This ensures the matcha blends well into the drink without leaving a powdery texture.

Step 2: Blend the Mango Purée

Peel and chop ripe Alphonso mangoes. Blend them into a smooth purée without adding water. The natural creaminess of Alphonso mango is what makes this recipe shine. If Alphonso isn’t available, any sweet mango variety will work.

Step 3: Prepare the Glass

 Take a tall glass or jar. Add a few spoonfuls of mango purée at the bottom, then drop in a handful of ice cubes. The ice chills the drink and helps keep the layers distinct for a striking presentation.

Step 4: Add the Milk

 Pour in your milk of choice over the mango and ice. Both dairy and plant-based milks work well. Coconut milk brings a tropical richness, almond milk gives a nutty background, and dairy milk keeps it classic and creamy.

Step 5: Pour the Matcha

 Finally, pour the whisked matcha slowly over the milk. The green matcha floats over the white milk and golden mango, creating a layered drink that looks as good as it tastes.

Step 6: Stir and Sip

 Give the drink a gentle stir before drinking. The sweetness of mango balances the slight bitterness of matcha, while the milk ties everything together into a smooth and refreshing blend.

Why Mango and Matcha Work Together

At first, the pairing may seem unusual one is tropical and sweet, the other grassy and slightly bitter. But when combined, they complement each other. The natural sugars in mango tone down the strength of matcha, while matcha prevents the drink from being overly sweet. Milk adds body, and ice makes it refreshing. It’s a drink that highlights the best qualities of both ingredients.

Serving Ideas

• Morning Boost: Replace your regular coffee or tea with this energising drink.

• Afternoon Refreshment: A cooling option when you want something light yet satisfying.

• Entertaining Guests: Serve in transparent glasses to showcase the layers; it always sparks curiosity and conversation.

• On the Go: Prepare in a jar with a lid and shake just before drinking.

Variations

• Sweetener: If you prefer a sweeter drink, add honey, agave, or jaggery syrup when blending the mango purée.

• Layered Look: To keep the layers defined, chill the mango purée and milk beforehand, then pour matcha last.

• Frozen Version: Blend the mango purée with milk and freeze into cubes. Drop these into a glass and pour matcha over for a slushy-like texture.

• Protein Boost: Add a scoop of unflavoured protein powder to the milk for a post-workout drink.

• Spiced Twist: Add a pinch of cardamom or cinnamon to the mango purée for a gentle flavour upgrade.

Zama Tip

Always use ripe and naturally sweet mangoes for this recipe. Alphonso works best because of its rich colour and smooth texture, but other fibre-free varieties like Kesar or Badami are also excellent choices. If your mangoes are less sweet, balance the flavour with a natural sweetener instead of adding more fruit.

FAQ

Q. Which milk works best for this recipe?
A. All types of milk work, but coconut and oat milk pair especially well with mango. Dairy milk makes it creamier and more filling.

Q. Do I need a bamboo whisk for matcha?
A. A bamboo whisk (chasen) is traditional and works best, but you can also use a small frother or a regular whisk to mix matcha.

Q. Can I make this drink in advance?
A. You can prepare the mango purée and whisked matcha ahead of time, but it’s best to assemble the drink just before serving to enjoy the layers and freshness.

Q. Does the drink taste very bitter because of matcha?
A. No. The mango purée balances out the bitterness, and milk softens the overall taste. Adjust the ratio of mango to matcha according to your preference.