Iced Mango Matcha Latte

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This Iced Mango Matcha Latte is made with real mango; it's refreshing, easy to make, and perfect for the summer! The recipe includes a homemade mango syrup that has just 3 ingredients, and you can store it in both the fridge and freezer!

Bright green iced matcha latte in a tall glass with matcha syrup on the bottom, garnished with sliced mango, and with a glass straw.

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Why You'll Love This Mango Matcha
Ingredients
Variations and Substitutions
Step-by-Step Instructions
Success Tips!
Make-Ahead Options
FAQs
Other Matcha Latte Recipes
📖 Recipe

Why You'll Love This Mango Matcha

Tropical, real mango flavor - Forget natural and artificial flavors, this matcha has homemade syrup made from fresh mango, and it tastes like summer in a cup! Making your own syrup is easier than you might think and so worth it!

Homemade syrup - While you can always make this with a good store-bought syrup, I recommend making your own! I swear by my Mango Simple Syrup, it's perfect every time! It has just 3 ingredients, it's freezer-friendly, and takes only about 20 minutes! I changed it for this matcha a little bit and blended it before straining to get a thicker syrup with even more mango flavor.

Easy and simple - Making your own matcha at home may seem intimidating, but I promise you it's not! Once you get the hang of a matcha whisk, it becomes really easy, and you can prepare it in just a few minutes.

A tall glass with mango syrup, milk, ice, and whisked matcha on top creating a layered look.

Ingredients

Matcha powder - The better quality your matcha is, the better your latte will be! Look for ceremonial grade matcha that's vibrant green and has a fresh grassy smell. I change up the matcha powder I use often, always trying new ones, but lately my favorite has been Emeri Classic Matcha Powder. It's smooth, creamy, and very mellow, which makes it a great starter matcha.
Mango syrup - You can make your own Mango Simple Syrup or use a store-bought one. My go-to brand would be either Prosyro (local one) or Monin mango syrup, which is available at various places online or at specialty stores. For this latte, I made my own syrup and blended it to get even more mango flavor. I recommend Ataulfo mango for the best flavor! Always use only soft, ripe mangoes.
Milk - You can use any milk you like in your matcha lattes. I usually go with either cashew milk or almond milk, but whole milk, oat milk, or any other non-dairy milk is great! Avoid canned coconut milk because it's too thick.
Water - You'll need hot water for whisking the matcha. Avoid boiling water, which could burn the matcha and make it bitter. Aim for around 150-175°F (65-80°C) and use filtered water where possible for the best flavor.

Matcha powder, mango syrup, and milk in small glass bowls with text overlay.

Variations and Substitutions

Adjust the amount of syrup based on which you use - My homemade syrups have less sugar by weight than store-bought ones, so they have to stay in the fridge. It also means I add more homemade syrup than I would a store-bought one like Monin. I've learned I prefer this because it gives me more flavor without making the drink too sweet. For this specific latte, I blended the syrup to keep more of the mango in and more flavor. This means it's even more diluted, so I add more of it than I would if I just strained it.
Mango puree - If you don't want to make the syrup and want a taller layer of mango on the bottom with more of a fresh mango flavor, you can blend some fresh mango with a little bit of sugar or maple syrup into a puree instead. I recommend Ataulfo mango for this, and avoid frozen ones; they tend to be less ripe and won't have enough flavor. You may need to strain the puree to get rid of any unwanted texture too.

Step-by-Step Instructions

The recipe below is the exact same as my Mango Simple Syrup, except I blend the mango using an immersion blender before straining the syrup to get more of a puree than just a syrup. The recipe makes enough for approx. 10-12 servings when using 2-3 tablespoon per serving.

Add cane sugar, diced mango, and water to a small saucepan and bring the mixture to a boil, stirring constantly until the sugar dissolves.
Lower the heat and simmer on medium-low for 15 minutes.

Diced mango, cane sugar, and water simmering in a small saucepan.

Use an immersion blender to blend the mixture until smooth. Be careful, it's very hot, and it may splatter.
Strain the syrup through a fine mesh strainer to catch any fiber to keep the syrup smooth.
Use immediately or transfer to an airtight jar and store in the fridge for up to 2 weeks. Wait for it to cool down to room temperature before closing with a lid.

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Bright yellow mango syrup being blended with an immersion blender and strained into a glass measuring up.

Fill a tall glass with ice cubes.
Add milk and mango syrup.

Ice cubes falling into a tall glass on the left and milk being poured over the ice on the right.

Heat up your water in a kettle or on the stove. Don’t let it boil; it should be only about 170F.
Sift your matcha into a small bowl or cup and add hot water. Whisk with a bamboo whisk or a handheld milk frother until smooth and frothy.
Pour the matcha over the ice and milk. I do this slowly to show all the layers.
Garnish the glass with a slice of mango if desired and stir. Enjoy!

Mango syrup and whisked matcha being poured over ice and milk into a tall glass.

Success Tips!

Use the right amount of matcha powder - Using too little will give you a very weak matcha flavor, while using too much can be overpowering and unnecessary (too much caffeine). I use about 3.5 grams, which is scant 2 teaspoons. I find it's the perfect amount for a 16-oz latte!
Don't boil the water for matcha - You need hot water for matcha, but if you whisk it with water that's too hot, you risk burning it and turning it bitter. Aim for anywhere between 150-175°F (65-80°C).
Avoid frozen mango for the syrup - I recommend using only fresh mango for a homemade syrup. Store-bought frozen mango tends to be less ripe, very light in color, and has less flavor. See my Mango Simple Syrup post for more helpful tips!

Bright green iced matcha latte in a tall glass with matcha syrup on the bottom, with a glass straw.

Make-Ahead Options

The latte itself is, of course, best enjoyed right away, but I highly recommend making the mango syrup in advance if you're making your own. The syrup will have time to cool down, and it makes preparing the latte so much quicker and easier!

Keep the syrup in an airtight container in the fridge for up to 2 weeks or in the freezer for 3-4 months. Avoid freezing it in an ice cube tray. Since the syrup is high in sugar, it won't freeze completely solid, which could make taking it out of the ice cube tray really challenging.

FAQs

How much caffeine does matcha have?

In general, 1 teaspoon of matcha has approximately 65mg of caffeine. In comparison, one shot of espresso has about 40-80 mg of caffeine.

What's a good store-bought mango syrup?

My go-to is a local Canadian brand, Prosyro. Monin Mango Syrup is also a great option and is most widely available.

Other Matcha Latte Recipes

Do you want to try other fruity matcha lattes? Check out the four linked below! The strawberry matcha is my all-time favorite and always my go-to (along with this mango one now)! Head over to Non-Alcoholic Drinks to see all the latest ones and a variety of other drinks!

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Have you tried this Iced Mango Matcha Latte? Please leave a star rating and let me know how it went in the comments below!

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