Mango Matcha Latte (Print Version)
Fluffy mango fusion and matcha with almond milk settle over ice cubes, making for a sweet-salty sip with cool layers.
# Ingredients:
→ Liquid & Sweetener
01 -
240 millilitres almond milk—split between two uses (oat or coconut milk works too)
02 -
About 1 tablespoon honey or maple syrup, if you’d like it sweeter
→ Matcha Layer
03 -
30–45 millilitres filtered water
04 -
2 teaspoons quality matcha powder (bright green is best)
→ To Serve
05 -
A handful of ice cubes
06 -
Just a pinch of sea salt
→ Fruit Base
07 -
1 juicy mango—peeled, pitted, chopped—or just use 150 grams frozen mango
# Steps:
01 -
Toss on a small bit of sea salt over the top. Give everything a gentle mix if you want all the flavors blended, then drink up.
02 -
Slowly pour the matcha mixture above the almond milk for clear layers. Sweeten up with honey or maple syrup on top if that sounds good.
03 -
Drop the mango puree into the bottom of your tall glass. Fill it halfway with ice cubes. Top that with the rest of your almond milk.
04 -
Whisk up your matcha powder and about 30–45 millilitres water in a tiny bowl ’til there’s no lumps left. Feel free to froth it for extra smoothness.
05 -
Toss fresh or frozen mango into your blender with half the almond milk. Blend till it’s silky and thick.
06 -
If your mango’s fresh, peel and take out the seed and chop it up. You can also use the pre-measured frozen chunks.
# Notes:
01 -
Pick really ripe, fragrant mango for extra punch. Ceremonial matcha kicks up the color and taste. Adjust sweetener depending on how sweet your mango is.