Strawberry & Mango Matcha Latte Recipe

Prepare and blend fruit

Place hulled strawberries and chopped mango into a blender. Add 2 tablespoons granulated sugar, 1 teaspoon lemon juice and 2 tablespoons water. Blend on high until very smooth, about 30–45 seconds. If the mixture is too thick to pour, add up to 1 more tablespoon water and pulse until pourable but still thick.

Taste the fruit puree and adjust sweetness with up to 1 additional tablespoon sugar if needed. The puree should be bright, slightly sweet and just pourable; set aside in the refrigerator to chill while you prepare matcha.

Whisk matcha

Sift 1.5 teaspoons matcha powder into a small bowl to remove clumps. Pour 60 ml of hot water (about 80°C / 175°F) over the matcha. Using a bamboo matcha whisk (chasen) or a small frother, whisk briskly in an M or zigzag motion until a bright green, smooth, lightly frothy emulsion forms, about 15–30 seconds. Stir in 1/4 teaspoon vanilla extract if using. Taste and, if you prefer sweeter matcha, stir in up to 1/2 teaspoon simple syrup or honey (this will be balanced with the milk syrup later). Let the matcha cool slightly.

Sweeten milk

Pour 2 cups cold milk into a pitcher. Stir in 1 tablespoon simple syrup or honey until fully incorporated. If you want a frothier latte, froth the milk briefly with a frother; otherwise leave it still and cold.

Layer and serve

Divide ice cubes between two tall glasses (about 1/2 cup ice per glass). Spoon or pour about 3 tablespoons of the chilled strawberry-mango puree into the bottom of each glass (adjust to taste). Slowly pour sweetened cold milk over the puree, filling each glass about three-quarters full. Using the back of a spoon held just above the milk surface, gently pour 30 ml (about 1 oz) of prepared matcha over each glass so it forms a green layer on top. For a marbled effect, gently stir once or twice with a straw if desired to ripple the matcha into the fruit layer.

Garnish each glass with a mint leaf and a slice of strawberry or mango. Serve immediately with a straw so drinkers can mix the layers themselves. If making ahead, keep the fruit puree and matcha refrigerated separately and assemble just before serving.