Have you seen those stunning, beautifully layered, and vibrant mango matcha lattes all over your social media feed and wished you could make one at home? Good news: you absolutely can, and it’s surprisingly easy to create a drink that looks and tastes even better than the one from your favorite trendy café! This is your ultimate guide to making the perfect, refreshing, and delicious homemade Mango Matcha Latte.
This isn’t just a drink; it’s a delightful experience. We’re combining the sweet, tropical flavor of a fresh mango purée with the earthy, complex, and vibrant taste of authentic matcha green tea, all brought together with creamy milk. The result is a perfectly balanced, utterly refreshing, and visually stunning drink that is a true treat for the senses. Get ready to become your own at-home barista and master this viral sensation.
Table of Contents
Table of Contents
Recipe Overview: Your Favorite Café Drink, Made at Home
What makes this Mango Matcha Latte so special is its incredible combination of unique flavors and its stunning, Instagram-worthy presentation. The sweet, fruity mango base is the perfect counterpoint to the slightly bitter, grassy notes of the matcha, creating a flavor pairing that is complex and incredibly delicious. This recipe will guide you through the simple secrets to achieving those beautiful, distinct layers, making it a fun and rewarding drink to create.
| Metric | Time / Level |
| Total Time | 10 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 1 large drink |
The Essential Ingredients for a Perfect Latte
This recipe uses a handful of simple, high-quality ingredients to create a truly gourmet-quality beverage.
- Matcha Powder: The heart and soul of the latte’s flavor and beautiful green color.
- What is it?: Matcha is a finely ground powder of specially grown and processed green tea leaves. Unlike regular tea, you consume the entire leaf, which provides a more potent flavor and a host of health benefits.
- What to Buy: For a drink like this where the matcha flavor is a star, using a high-quality culinary grade or even an entry-level ceremonial grade matcha will yield the best, smoothest, and least bitter flavor.
- A Ripe, Sweet Mango: The success of the beautiful, fruity base depends on a good mango. You want one that is very ripe, sweet, and not fibrous.
- Best Varieties: Yellow-skinned Ataulfo (or Honey) mangoes are a fantastic choice for their sweet, honey-like flavor and creamy, non-stringy flesh. Kent or Keitt mangoes are also great.
- Shortcut: In a pinch, you can use 1/2 to 3/4 cup of high-quality, thawed frozen mango chunks.
- Milk of Your Choice: This is where you can customize!
- Dairy Milk: Whole milk will provide the creamiest result.
- Non-Dairy Milk: Oat milk and soy milk are fantastic, creamy options. Coconut milk (the drinking kind from a carton) is also a wonderful choice that enhances the tropical flavor profile.
- Liquid Sweetener: A little sweetness helps to balance the earthy matcha. Honey, agave nectar, or maple syrup all work beautifully. You can adjust the amount to your personal taste.
Step-by-Step to a Beautiful Mango Matcha Latte
This recipe is all about preparing your three simple components and then layering them for a stunning visual effect.
Step 1: Create the Sweet Mango Purée
First, peel your ripe mango and cut the flesh away from the pit. Place the mango chunks into a small personal blender cup or a regular blender.
Blend on high speed until the mango is a completely smooth, vibrant, and silky purée. Set this aside.
Pro Tip: If you’re making this for a crowd, you can make a large batch of the mango purée and store it in an airtight container in the refrigerator for up to 3 days.
Step 2: Prepare the Perfect Matcha Shot
The secret to a smooth, non-bitter matcha is in the preparation.
First, sift the 1 teaspoon of matcha powder through a small, fine-mesh sieve into a small bowl or a mug. This crucial step breaks up any clumps and ensures your final drink is perfectly smooth.
Add the 2 oz of hot water. The ideal water temperature for matcha is around 175°F (80°C). If you don’t have a thermometer, just let your boiled water sit for a minute or two before using it.
Pro Tip: Using water that is too hot (i.e., at a rolling boil) can scorch the delicate tea leaves, resulting in a bitter taste.
Whisk the matcha and hot water together vigorously for about 15-20 seconds. If you have a traditional bamboo whisk (chasen), use a “W” or “M” motion. If you don’t, a small wire whisk or a handheld electric milk frother works perfectly. You are looking for a smooth, vibrant green liquid with a layer of fine foam on top.
Stir your liquid sweetener (honey or agave) into the warm matcha shot until it is dissolved.
Step 3: Assemble Your Beautiful Layered Latte
This is the fun, artistic part! Grab a tall, clear glass to show off your beautiful creation.
- Mango Layer: Pour the mango purée into the bottom of the glass. You want it to fill about 1/4 of the glass.
- Ice & Milk Layer: Add a generous amount of ice to the glass, all the way to the top. Slowly and gently pour in the milk until the glass is about 3/4 full.
- Matcha Layer: To get that perfect final layer, slowly and carefully pour the prepared matcha shot over the top of the ice and milk.
Stir everything together with a long spoon or a straw before taking your first delicious, refreshing sip. Enjoy!
Storage and Make-Ahead Tips
This Mango Matcha Latte is best assembled and enjoyed immediately for the best flavor and the most beautiful presentation. However, you can prep the components ahead of time for a super-fast assembly.
- Make-Ahead: You can make the mango purée up to 3 days in advance and store it in an airtight container in the refrigerator. You can also make a larger batch of the matcha base (the whisked matcha, water, and sweetener) and store it in the fridge for up to 2 days. Just give it a good shake before using.
The Perfect Viral Mango Matcha Latte Recipe (Easy!)
A refreshing and beautifully layered iced latte that combines the fruity sweetness of mango with the earthy, vibrant flavor of matcha green tea. The drink starts with a base of fresh mango puree, followed by ice and milk. A freshly whisked and sweetened matcha shot is then poured over the top, creating a striking visual separation of colors that are stirred together before enjoying.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Method: Blending, Whisking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
- 1 small mango, peeled & cut into pieces
- 1 teaspoon matcha powder
- 2 oz hot water
- 1 teaspoon liquid sweetener (e.g. honey, agave)
- 6 oz milk
- Ice
Instructions
- In a personal blender, blend the mango chunks until you have a smooth puree. Set aside.
- Sift the matcha powder into a small bowl to remove any clumps.
- Add the hot water to the matcha powder and whisk vigorously for 15-20 seconds until it is frothy.
- Stir your chosen sweetener (e.g., honey or agave) into the whisked matcha.
- To assemble: Pour the mango puree into the bottom of a serving glass, filling it about ¼ of the way full.
- Add ice to the glass.
- Pour in the milk until the glass is almost full.
- Finish by gently pouring the prepared matcha shot on top to create a layered effect.
- Stir everything together before drinking.
Notes
- Sifting the matcha powder before whisking is a key step to ensure a smooth, clump-free drink.
- A traditional bamboo whisk (chasen) is ideal for preparing matcha, but a small regular whisk or milk frother can also be used.
- The drink is layered for presentation; be sure to stir it well before your first sip to combine the flavors.
Nutrition
- Serving Size: 1 latte
- Calories: 250-320
- Sugar: 30-40 g
- Sodium: 80-120 mg
- Fat: 8-12 g
- Saturated Fat: 5-8 g
- Carbohydrates: 40-50 g
- Fiber: 3-5 g
- Protein: 8-10 g
- Cholesterol: 25-40 mg
Creative Recipe Variations
Once you’ve mastered the classic, you can have fun experimenting with this delicious formula.
- Strawberry Matcha Latte: This is another incredibly popular and delicious flavor combination. Simply swap the mango purée for a simple purée of 4-5 large fresh or frozen strawberries blended with a splash of water.
- Make it a Blended Frappe: For a frosty, smoothie-like version, combine the mango purée, the prepared matcha shot, the milk, the sweetener, and a large handful of ice (about 1 cup) in a blender. Blend on high speed until it is smooth and slushy.
- Add Chewy Boba: Turn your latte into a full bubble tea experience! Prepare a serving of black sugar boba (tapioca pearls) according to the package directions. Add the cooked boba to the bottom of your glass before you add the mango purée for a delicious Mango Matcha Boba Tea.
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Enjoy Your Personal Café Creation!
You’ve just created a vibrant, delicious, and trendy beverage that is a perfect harmony of sweet, fruity, earthy, and creamy. This homemade Mango Matcha Latte is a fun and rewarding recipe that proves you can be your own expert barista and create stunning, gourmet-quality drinks right in your own kitchen. It’s the perfect, refreshing pick-me-up for any time of day.
We hope you love this beautiful and delicious drink!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves matcha!
Frequently Asked Questions (FAQs)
Q1: What does a Mango Matcha Latte taste like?
It’s a unique and delicious flavor combination! The taste is led by the sweet, creamy, and tropical flavor of the mango. This is then balanced by the complex flavor of the matcha, which is earthy, slightly grassy, and subtly savory (umami). When all stirred together with the creamy milk, it creates a refreshing, smoothie-like drink that is perfectly balanced and not overly sweet.
Q2: How do I get those beautiful, distinct layers in my latte?
The secret to sharp layers is all about density and technique. The mango purée is the densest, so it stays on the bottom. The ice acts as a great barrier. The key to the final layer is to pour the matcha shot very slowly over the top of a piece of ice or over the back of a spoon. This disperses the matcha gently on top of the milk layer, instead of letting it plunge to the bottom.
Q3: Do I really need a special bamboo whisk (chasen) to make matcha?
While a traditional bamboo whisk is the best tool for creating a perfectly smooth and frothy matcha with no clumps, you can absolutely make great matcha without one. A small wire whisk or, even better, a cheap, handheld electric milk frother are fantastic modern alternatives that work perfectly for breaking up the powder and creating a nice foam.
Q4: What kind of milk is best for a matcha latte?
This is totally up to your personal preference! For the creamiest result, whole dairy milk or a barista-blend oat milk are fantastic choices. Soy milk is also a great creamy option. For a more tropical flavor that beautifully complements the mango, try using coconut milk (the drinking kind from a carton).
Q5: Is it necessary to sift the matcha powder?
Yes, this is a very highly recommended step! Matcha powder is extremely fine and is known for clumping together. Taking an extra 10 seconds to push it through a small, fine-mesh sieve before you add the water is the absolute best way to guarantee a perfectly smooth, clump-free, and delicious matcha shot every time.