Iced Mango Matcha Latte

This Iced Mango Matcha Latte is my secret for beating the summer heat when I am craving something both vibrant and nourishing. Layers of creamy mango and jade-green matcha swirl together for a drink that is both stunning and satisfying. Whether you use fresh mango after a farmer’s market run or dig into the freezer stash, this comes together in minutes and never lasts long in my house on hot afternoons.

My first time making this I had leftover mango from brunch and wanted something different from my usual coffee fix Now my friends request this whenever they visit on sunny weekends

Ingredients

• Ripe mango: Use the juiciest golden mango you can find Ataulfo or Kent varieties are particularly silky If using frozen mango check for unsweetened chunks for the purest flavor
• Matcha powder: Opt for ceremonial or at least high quality culinary grade to ensure a lush green color and mellow flavor Always smell your matcha first it should be fresh and grassy not bitter
• Almond milk: Choose a creamy variety or substitute coconut or oat milk for extra richness Chill your milk before blending for the frostiest results
• Honey or maple syrup: Taste your mango first and only add sweetener if you need a touch more brightness Local honey adds floral undertones
• Ice cubes: Solid cubes keep the layers distinct and extra cold if you love blending try crushed ice for a smoothie effect
• Sea salt: Just a pinch sharpens and lifts the flavors especially if using very ripe mango

Step-by-Step Instructions

Prepare the Mango:

If you have a fresh mango peel and remove the pit using a paring knife Slice the flesh into chunks about one inch big For frozen mango simply measure one cup and let it thaw for a few minutes so it blends smoothly

Blend the Mango:

Add mango chunks and half a cup of almond milk into your blender Blend on high until completely smooth and creamy The goal is a thick puree with no visible chunks which will give your latte a velvety base

Mix the Matcha:

In a bowl add your matcha powder and a few tablespoons of water Use a matcha whisk or electric frother to vigorously whisk until dissolved and very frothy This step helps prevent gritty clumps later and ensures a smooth drink

Layer and Assemble:

Spoon the mango puree into the bottom of a tall glass Add a generous handful of ice cubes Pour in the remaining almond milk slowly to avoid disturbing the layers

Finish with Matcha and Sweetener:

Slowly pour the matcha mixture over the milk to form vibrant green and yellow layers Drizzle with honey or maple syrup if you want an extra touch of sweetness Sprinkle a tiny pinch of sea salt over the top to enhance the flavors Stir together gently with a straw when ready to drink for a marbled effect

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My favorite part is watching the layers swirl around when you give it that first stir My niece once called it the prettiest drink she had ever seen at our family picnic and now it is our go to treat for backyard afternoons

Storage Tips

If you want to prep ahead blend the mango puree and store it in an airtight jar in the fridge for up to two days Assemble the drink fresh for the best layering Always whisk the matcha just before pouring to make sure it stays frothy Some separation may occur but a good shake or stir revives the drink instantly

Ingredient Substitutions

You can use any milk here oat and coconut milk both lend extra creaminess For added protein try soy or pea milk Agave syrup works as an alternative to honey Maple syrup brings a caramel note If mango is out of season peaches make a great substitute though the flavor will be milder

Serving Suggestions

Serve it over lots of ice in clear glasses to show off the beautiful colors Top with chopped mango cubes or a sprinkle of toasted coconut flakes for a café style touch My friends love it with a side of buttery shortbread or fruity scones Makes a lively addition to brunch spreads

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Cultural and Historical Context

Matcha has been celebrated in Japanese tea ceremonies for centuries prized for its grassy notes and energizing properties Combining it with tropical mango is a more modern twist that began in fusion cafés looking to balance matcha’s intensity with fruit’s sweetness I love how this recipe bridges tradition and playfulness

Frequently Asked Questions

→ How ripe should the mango be?

Choose a ripe, fragrant mango for optimal sweetness and smooth blending. Frozen mango works well too if fresh is unavailable.

→ Can I use a different milk?

Yes, almond, oat, coconut, or dairy milk all suit this beverage—simply choose your favorite based on taste and dietary needs.

→ How do I prevent matcha lumps?

Whisk the matcha with a small amount of water before layering—using a frother or bamboo whisk yields a smooth finish without clumps.

→ Is sweetener necessary?

Sweetener is optional. If your mango is very ripe and sweet, you may not need honey or maple syrup. Adjust to your taste.

→ Can this drink be prepared ahead?

For best texture, assemble just before serving. Prepared mango puree and whisked matcha can be refrigerated separately for short periods.