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When the sun's out and I want something cool and bold, this chilled mango matcha latte always hits the spot. You get swirls of creamy mango and bright green matcha piled up in a glass that's pretty and super refreshing. It's so easy—grab a ripe mango or raid your freezer stash, then it all comes together super fast. At my place, it's gone in no time every hot afternoon.
The first time I made this, it was a spur-of-the-moment thing with leftover mango from brunch. Turns out, it kicked coffee to the curb for me. Now, my friends always want one when the weather's warm and they're hanging out.
Vibrant Ingredients
- Mango: Go for a super juicy golden one—Ataulfo or Kent are awesome. Got frozen mango? Use unsweetened chunks for pure fruity flavor.
- Matcha powder: Pick ceremonial or top-notch culinary type for a rich green hue and mellow taste. Smell before using—fresh matcha should smell grassy, not sharp.
- Almond milk: Creamier is better. Want it richer? Coconut or oat milk work too. Chill before blending for that seriously cold vibe.
- Honey or maple syrup: Taste your mango first. Only sweeten if you need more punch. Local honey adds a nice flowery kick.
- Ice: Solid cubes make nice layers and keep things icy. For a blended treat, go crushed!
- Sea salt: Just a small pinch. It wakes up the flavors, especially with super ripe mango.
Simple How-To Steps
- Finish with Matcha and Sweetener:
- Slowly pour your matcha over the milk and watch the green meet the yellow. Top it off with some honey or maple syrup for more sweetness if you like. Sprinkle a smidge of sea salt. Swirl it gently with a straw for that cool marbled look when you're ready to drink.
- Layer and Assemble:
- Spoon that mango goodness into the bottom of a tall glass. Drop in a bunch of ice cubes. Now, pour the rest of your almond milk in real slow to keep those pretty layers.
- Mix the Matcha:
- Pop your matcha powder in a bowl with a few spoons of water. Whisk hard with a matcha whisk or frother until super frothy and smooth. This keeps out any chunks and makes it creamy.
- Blend the Mango:
- Toss mango and half a cup of almond milk in a blender. Blend it on high—you're looking for a thick, creamy base with no lumpy bits.
- Prep the Mango:
- If you've got a fresh mango, peel it, take out the pit (a paring knife helps), and chop into one-inch pieces. Using frozen? Just grab a cup and defrost a little so it goes smooth.
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The swirl is honestly the best bit—I love spinning my straw around and watching those layers mix. My niece called it the prettiest drink she’d ever seen at our last backyard hang and now it’s our family’s summer favorite.
Keeping it Fresh
Want to get ahead? Puree your mango and stash it in a sealed jar in the fridge for up to two days. Make each drink to order for those beautiful layers. Whisk that matcha right before pouring so your drink stays frothy. If it settles, just give it a quick stir or shake and it's perfect again.
Swap Options
Any milk works here—try oat or coconut for a thick twist. Need extra protein? Use soy or pea milk. No honey? Agave is a great swap. Maple syrup adds a hint of caramel too. Short on mango? Peaches will do in a pinch, just expect a milder taste.
How to Serve
Pour it over loads of ice in a clear glass to show off those colorful layers. Top with diced mango or toasted coconut for that coffee shop vibe. My friends swear it’s best with buttery shortbread or a fruity scone on the side. It makes any brunch table pop.
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Roots and Inspiration
Matcha’s been a big deal in Japanese tea culture for ages, known for its grassy hit and an energy kick. Blending it with mango is a recent trend that kicked off in fusion cafés, mellowing matcha with juicy fruit. I get a real kick out of how it mixes old-school with fun.
Common Recipe Questions
- → Can you use frozen mango?
Yep, frozen mango blends up nice and creamy, just like a really ripe fresh one. Use whatever you’ve got on hand.
- → What milk works in this drink?
Any milk’s fine—try oat, coconut, dairy, or almond milk, and just go with what you like best or fits your diet.
- → How do you keep matcha smooth?
Mix up your matcha with a little water before you add it—using a frother or bamboo whisk really helps get rid of those pesky clumps.
- → Is it okay to skip added sweetener?
Totally! If your mango brings enough sweetness, you might not need any honey or syrup. Just taste and see what you like.
- → Can you make it ahead of time?
It’s best when put together right before drinking. Keep the mango puree and matcha in the fridge separately if you prep ahead, then just pour when ready.