How to Make a Mango Matcha Latte
Key Takeaways
- This tropical twist on a matcha latte combines sweet mango purée with ceremonial grade matcha for a vibrant, Instagram-worthy drink.
- Ready in under 5 minutes with just 4 ingredients — frozen mango, matcha, milk, and optional sweetener.
- Layer the mango on the bottom and matcha on top for a stunning two-tone effect, then stir to combine before drinking.
If you’re looking for a refreshing, visually stunning way to enjoy your daily ritual, the Mango Matcha Latte is it. This layered drink combines the vibrant emerald of our Uji-grown Nippon Matcha with the sunset gold of ripe mango.
It’s sweet, creamy, and offers the smooth, balanced energy profile many people associate with matcha.
Quick Answer: How do you make a mango matcha latte?
To make a mango matcha latte, layer mango puree, ice, and milk in a glass, then top with whisked matcha prepared with water around 175°F (80°C). The result is a refreshing, layered drink with a smooth matcha finish.
Why this works
Traditional matcha can sometimes feel too intense or too grassy for beginners. The natural sweetness and slight acidity of mango soften the richer, greener notes of ceremonial-grade matcha, making the drink feel more approachable, refreshing, and often sweet enough without added refined sugar.
The Ingredients (Serves 1)
- 1 tsp (2g) Nippon Matcha: We recommend our Ceremonial Grade for its bright green color and smooth finish.
- 1/4 cup Hot Water: Around 175°F / 80°C, never boiling.
- 1/2 cup Fresh Mango Puree: Blend half a ripe mango until smooth, or use an unsweetened high-quality store-bought puree.
- 3/4 cup Milk of Choice: Oat milk works especially well for a creamy dairy-free version.
- Ice Cubes: For clean, crisp layers.
The 3-Step Process
1. Prep the Mango Base
Pour your mango puree into the bottom of a tall glass. If you want more texture, add a few small chunks of fresh mango as well.
2. Whisk Your Matcha
In a separate small bowl or chawan, sift 1 teaspoon of Nippon Matcha to remove clumps. Add the hot water and whisk vigorously in a quick zig-zag or “W” motion until a smooth layer of foam forms on top.
3. Build the Layers
Add ice to your glass until it is about three-quarters full. Pour the milk slowly over the ice to help create separation between the layers. Finally, gently pour your whisked matcha over the top.
The Pro Tip
Don’t stir it right away. Take a moment to enjoy the three-tier gradient of gold, white, and emerald. When you’re ready to drink, give it a gentle swirl to combine the flavors into one balanced sip.
Frequently Asked Questions
What is a mango matcha latte?
A mango matcha latte is a layered drink made with mango puree, milk, ice, and whisked matcha. It combines fruity sweetness with the grassy, smooth character of matcha.
What water temperature should I use for matcha?
Matcha is commonly prepared with water around 175°F (80°C). Boiling water can make the tea taste harsher and less balanced.
Can I use oat milk in a mango matcha latte?
Yes. Oat milk is a popular choice because of its creamy texture and mild flavor, which pairs well with both mango and matcha.
Do I need to sift matcha first?
Sifting helps remove clumps and makes it easier to whisk matcha into a smoother, frothier texture.
Can I make a mango matcha latte without added sugar?
Yes. If your mango is ripe enough, the drink is often sweet enough on its own without adding refined sugar.
Make This with Nippon Matcha
For the best results, use ceremonial-grade matcha from Uji, Kyoto. Our first-harvest, stone-ground powder delivers vibrant color and smooth flavor in every recipe. Shop Nippon Matcha →
Written by Nippon Matcha
