Mango Matcha
If you’re a fan of matcha and mango, this Mango Matcha Latte is about to become your go-to drink. It's creamy, fruity, and just the right amount of earthy!
Ingredients
Mango Layer
- 2 tablespoons mango pulp
Matcha Layer
- 2 tsp matcha powder ceremonial grade
- 2 tbsp hot water about 70°C / 160°F
- 1/2 –3/4 cup milk dairy or plant-based like oat, almond, or coconut
Extras
- Ice enough to fill your glass
Instructions
Prepare the Matcha
- Add 1 tsp of matcha powder to a small bowl. Pour in 2 tablespoons of hot water (about 70°C / 160°F). Using a bamboo whisk (chasen), whisk briskly in a zigzag or “M” motion for 60 seconds until the matcha is fully dissolved and a light froth forms on top.
Assemble the Latte
- Spoon 2 tablespoons of mango pulp into the bottom of your serving glass. If your pulp is unsweetened and you'd like it sweeter, stir in a little honey or agave. Add a handful of ice over the mango layer in your glass. Slowly pour in your milk of choice. Then, gently pour the whisked matcha over the top to create a beautiful layered effect.
Serve & Enjoy
- Before drinking, give your iced matcha latte a good stir to ensure the matcha is evenly mixed with the milk. Then enjoy!