Elevate your daily matcha routine with this bright and creamy Mango Matcha Latte. This recipe layers sweet homemade mango puree, cold milk, and matcha. The result is a vibrant, refreshing drink that balances the earthy notes of green tea with tropical sweetness.
This recipe uses the simple 30-20-10 whisking method for preparing the matcha, ensuring a smooth, lump-free, and perfectly frothy layer every time.
Why This Latte is a Unique Must-Make
The 30-20-10 Method: We use this easy, structured whisking technique. This ensures that your matcha will be perfectly smooth and frothy every single time.
Tropical Fusion: The natural sweetness and color of the mango puree complement the earthy matcha beautifully. Furthermore, this pairing creates a unique and irresistible flavor profile.
Layered Perfection: The cold milk base helps keep the vibrant layers distinct. Consequently, the drink looks as good as it tastes.
Key Ingredients for the Best Flavor and Texture
Success relies on the preparation of the two core components: the fruit base and the tea.
Mango Puree: Crucially, we need 1/4 cup of puree for one serving. This requires blending fresh or frozen mango with a touch of sugar.
Matcha Powder: Use high-quality ceremonial or culinary grade matcha. Specifically, high quality powder ensures a vibrant green color and a less bitter taste.
Chasen (Bamboo Whisk): A proper bamboo whisk is necessary to achieve the specific whisking movements required for the smooth, 30-20-10 method.
Milk: Use cold milk (whole, oat, or almond) for the base. Oat milk pairs particularly well with the tropical notes.
How to Make the Mango Matcha Latte
The process involves two prep stages (Puree and Matcha) followed by quick assembly.
Part 1: Prepare the Mango Puree
Blend Mango: Add sliced mango (enough to yield 1/4 cup of puree) to a blender. Add 1 to 2 tablespoons of sugar (depending on how sweet you want the mango base to be). Blend until perfectly smooth.
Part 2: Whisk the Matcha
Make Matcha Paste: In a shallow bowl (like a matcha bowl or wide mug), add 4 grams of matcha powder. Add around a teaspoon of room temperature water to create a thick paste.
Whisk Vigorously (30s): Add 40 ml of hot water (around 80°C or 176°F). Whisk vigorously for approximately 30 seconds using a rapid “M,” “W,” or “Z” motion to dissolve the powder.
Lift chasen (20s): Lift the chasen slightly higher in the bowl and whisk slightly slower for another 20 seconds.
Finish (10s): Whisk slowly for the final 10 seconds to break up any large bubbles, leaving a fine, uniform layer of foam. Set the matcha aside.
Part 3: Assembly
Add Base: Pour the mango puree (1/4 cup) into the bottom of your serving glass.
Ice and Milk: Add ice to the glass, then pour the cold milk over the ice.
Add Matcha: Slowly pour the freshly whisked matcha over the top of the milk. Consequently, this will create a beautiful, layered swirl.
Serve: Stir well to mix the layers before enjoying this vibrant latte.
Mango Matcha Latte FAQs
Q: Why is the water for the matcha only 80°C or 176°F (not boiling)?
A: Boiling water will “burn” the delicate matcha leaves. Therefore, it makes the tea bitter and muddy brown. The slightly cooler water ensures the color remains vibrant green and the flavor stays smooth.
Q: Can I skip using a chasen?
A: You can use a small electric hand frother or whisk, but it may not incorporate the air as finely as a bamboo whisk, potentially leaving small lumps.
Q: How long does the mango puree last?
A: Homemade mango puree can be stored in an airtight container in the refrigerator for up to 5 days.
Mango Matcha Latte
Ingredients
Method
- Add sliced mango (2-3 oz) and sugar to a blender. Blend until smooth.
- Set aside 1/4 cup for the drink.
- In a bowl, add matcha powder and room temperature water to form a paste.
- Add 40 ml hot water (80°C or 76°F). Whisk vigorously in a rapid "M," "W," or "Z" motion for 30 seconds to dissolve clumps and build a base.
- Lift the chasen slightly and whisk slightly slower for 20 seconds.
- Skim the surface lightly for 10 seconds to break large bubbles and finish the foam.
- Pour mango puree at the bottom of a glass, then add ice.
- Pour milk, then slowly pour the whisked matcha on top.
- Stir well before enjoying.
