This Mango Matcha Latte comes together in minutes with 3-ingredients plus hot water, and it’s easy to make vegan! The results are a smooth and creamy iced matcha latte with a burst of tropical mango flavor in every sip.
One of the many reasons to drink green tea matcha is its palatability. The earthy, grassy notes and natural nuttiness create the perfect canvas for fruity tropical flavors like mango!
These easy-to-follow instructions will show you how to make mango-flavored syrup from scratch to make your matcha green tea lattes extra special.
So, what’s so special about this mango-flavored matcha latte?
- The cost. DIY matcha lattes offer more bang for your buck than daily trips to the coffee shop.
- The flavor. Super sweet bursts of vibrant mango flavor pair perfectly with the mellow grassy taste of matcha.
- The choices. You can make it with regular milk, but it’s just as irresistible with a vegan, dairy-free alternative.
So are you ready to make the most of your iced matcha lattes by adding especially sweet and juicy mango? Once you’re finished making the mango simple syrup, this specialty sip comes together in minutes. Let’s start mixing!
- Mango flavored syrup – It’s simple to make from scratch with fresh or frozen mango, but if you’re short on time, you can purchase a bottle of mango syrup in stores and online (brands like Monin and Torani are good options).
- Matcha green tea powder – Quality matters, but don’t spend a fortune on your matcha powder. Generally, the deep green colored matcha tastes better than paler shades.
- Hot water – To dissolve the matcha powder. For the purest flavor, use distilled or filtered water.
- Milk – Milk adds a luscious, satiny texture. You can use whole milk or any alternative like almond milk, coconut milk, or oat milk. Keep in mind that the higher the fat content of the milk, the smoother and creamier your matcha latte will be.
👉 Recommended Tools: To set yourself up for mango matcha-making success, you’ll need measuring cups and spoons, a matcha whisk (or regular whisk), and a cocktail shaker (or tall durable glass and a long handle iced tea spoon).
👉 How to make (step-by-step photos)
1️⃣ Step One: Make mango syrup
If making the syrup from scratch, add diced mango to a small saucepan and heat over low heat until the fruit breaks down. Use a fork or wooden spoon to mash the mango and press the juices as it heats up.
Next, add sugar and water, and bring the mixture to a medium simmer. Cook until the sugar has fully dissolved (about 5-10 minutes). Let the syrup cool before using.
👉 See full instructions for our homemade Mango Simple Syrup!
2️⃣ Step Two: Make the matcha
Add your matcha powder to a bowl with a small amount of hot water and whisk until well blended.
🤓 Expert tip! Take your time whisking matcha: When you add the matcha powder to the hot water, have your whisk ready and begin whisking immediately (or use an electric frother). There shouldn’t be any chunks of matcha powder once you’re finished.
3️⃣ Step Three: Assemble matcha latte
Last but not least, put it all together! Add the mango syrup, blended matcha, and your choice of milk to a cocktail shaker or large glass, and shake or stir until the mixture is smooth and frothy. Pour over ice and enjoy!
Double up on the fruit flavors. Substitute half of the mango syrup for other flavors like raspberry, orange, or blueberry.
If you’d like to make the drink sweeter without intensifying the mango flavor, add simple syrup, honey, or maple syrup to taste.
Finish the drink with a luscious layer of matcha cold foam for the creamiest matcha latte.
Yes. Matcha is naturally caffeinated but isn’t as much as coffee or tea. It’s the perfect amount for an afternoon pick-me-up!
A matcha powder with a vibrant green hue is typically better quality and better tasting. For a budget-friendly and great-tasting matcha, we recommend a “ceremonial blend” within the $15 – $25 price range. It has the purest tea-drinking flavor and most refined texture.
While culinary grade matcha is the least expensive grade, it isn’t as sweet and tends to be more bitter. It’s commonly used for baking and cooking, but it also works for lattes. Just know that your drink will be less sweet and have stronger bitter undertones.
🧊 How to store
Did you make too much mango matcha? No worries! Here’s how to store it safely until you’re ready for another sip.
Refrigerator: Strain out the ice and store the liquid in an airtight container in the fridge for 3 to 4 days. Stir and pour over fresh ice before drinking.
Freezer: It’s best enjoyed freshly made but can also be kept in a freezer-safe container for up to 3 months. You can either blend the frozen mixture with a high-speed blender or let it thaw in the fridge.
🥤 More iced matcha latte recipes
Mango Matcha Latte
- 1 Small Saucepan
- 1 fork or wooden spoon
- 1 small mixing bowl
- 1 matcha whisk or regular whisk
- 1 cocktail shaker or large glass
- 2 tablespoons mango flavored syrup
- 1 tablespoon matcha green tea powder
- 2 ounces hot water
- 8 ounces milk or non-dairy milk alternative
- If making the mango syrup from scratch, add diced mango to a small saucepan and heat over low heat until the fruit breaks down. Use a fork or wooden spoon to mash the mango as it cooks, and press out the juices.Next, add sugar and water to the saucepan. Bring the mixture to a medium simmer and cook until the sugar has fully dissolved (about 5-10 minutes). Let the syrup cool before using.
- Add matcha powder and hot water to small bowl and mix with a matcha whisk (or a regular whisk will do) until well blended.
- Add the mango syrup, matcha, and milk to a cocktail shaker or large glass, and shake or stir well to combine. Add ice and enjoy!