Matcha · Drinks

Mango Matcha Latte

I made this on a warm afternoon when I had half a mango sitting on my counter and a matcha habit that was not going anywhere. Blending the mango first and layering it at the bottom of the glass gives you this gorgeous golden base that the milk sits on top of, and the matcha floats over everything in that way that makes you want to photograph it before you stir it. The maple syrup is subtle and rounds out the earthy matcha without being sweet. It is tropical and grassy and genuinely refreshing in a way I did not expect from a matcha drink.

Ingredients

Method

  1. 1Blend the mango until smooth and set aside.
  2. 2Sift matcha powder into a small bowl.
  3. 3Pour boiling water into a teacup to cool it to 175°F, then pour into the bowl with the matcha.
  4. 4Add maple syrup and whisk vigorously for 15 seconds in an M shape until smooth and frothy.
  5. 5Add mango puree and ice to a glass, pour in the milk, then slowly pour the matcha over the top.

Tips & Notes

Use a ripe mango for the best flavour and the most vibrant colour. Pour the matcha over the back of a spoon held just above the surface to get a clean, distinct layer on top.