Iced Mango Matcha Latte

Iced Mango Matcha Latte

Iced Mango Matcha Latte(16 oz / ~470 ml)

Ingredients

  • Mango purée: 80–100 g

  • Ice cubes: Fill cup

  • Matcha powder (good quality): 2 g

  • Hot water (75–80°C): 50 ml

  • Milk or oat milk: 180–200 ml

  • Simple syrup (optional): 5–10 ml

Method

  1. Add mango purée to the bottom of a clear cup.

  2. Fill the cup with ice.

  3. Whisk matcha powder + hot water until fully smooth. No clumps.

  4. Add milk (and syrup if used) to the matcha. Stir.

  5. Slowly pour the matcha latte over the ice to keep layers clean.

  6. Serve cold. Do not stir if you want the layered look.

Notes

  • Color target: deep green, not yellow. If pale, increase matcha to 2.5 g or reduce milk.

  • Texture: mango layer must be thick enough to stay separated.