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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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Iced Mango Matcha Latte

Recipe by Veronika Sykorova

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!

  • Total Time6 minutes
  • Yield1 1x
  • DietGluten-Free, Vegan

Ingredients

Units Scale

Mango Syrup

  • 1 cup cane sugar
  • 1 cup diced mango (I used 2 ataulfo mangoes)
  • 1 cup water

Mango Matcha Latte

  • ice
  • 1/2-3/4 cup milk (I use cashew or almond milk)
  • 1-2 tbsp Mango Simple Syrup
  • 1-2 tsp matcha powder (I do 3.5 grams)
  • 1/4 cup hot water (30-50 grams)
  • Mango slices for garnish (optional)

Instructions

Mango Syrup

  1. Add cane sugar, diced mango, and water to a small saucepan and bring the mixture to a boil, stirring constantly until the sugar dissolves.
  2. Lower the heat and simmer on medium-low for 15 minutes.
  3. Use an immersion blender to blend the mixture until smooth. Be careful, it's very hot, and it may splatter.
  4. Strain the syrup through a fine mesh strainer to catch any fiber to keep the syrup smooth.
  5. 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.

Mango Matcha Latte

  1. Fill a tall glass with ice.
  2. Add milk and mango syrup.
  3. Heat up your water in a kettle or on the stove. Don’t let it boil; it should be only about 170F.
  4. Sift your matcha into a bowl or cup and add hot water. Whisk until smooth and frothy.
  5. Pour the matcha over the ice and milk.
  6. Garnish the glass with a slice of mango if desired and stir. Enjoy!

Notes

Mango syrup: I add less with store-bought syrup and more with homemade because it’s not as sweet. With this blended syrup specifically, I add even more because blending the fruit into it makes it less sweet overall. Store the syrup in the fridge for 2 weeks or in the freezer for 3-4 months. It makes 10-12 servings.

Matcha measurements: Most recipes recommend about 10 grams of water for every 1 gram of matcha powder for a latte. I usually do 3.5 grams of matcha with 15-20 grams of water to make a paste, then add 20 grams more and whisk again. After I pour that over the ice, I add an extra splash of hot water to my bowl because a lot of the matcha gets left behind, and pour that into my drink. So in total, I do about 50-60 grams of water. I recommend using a good creamy milk like Elmhurst, so your matcha isn’t watered down.

  • Prep Time: 5 mins
  • Cook Time: 1 min
  • Category: Drink
  • Method: No Cook
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/iced-mango-matcha-latte/