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.

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.

Author: Evelyn
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

Scale

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

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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

Find it online: https://cookupjoy.com/matcha-latte-recipe-easy/