Mango Matcha Recipe

Matcha

1. 1

   Prepare Matcha

   Sift 2 tsp matcha powder into a small bowl to remove clumps. Add 60 ml hot water (about 80°C / 175°F). Whisk vigorously in a zigzag (M or W) motion with a bamboo whisk (chasen) or small whisk for 15–30 seconds until frothy and smooth. Stir in 1 tsp sugar or 1 tsp simple syrup until dissolved. Set aside to slightly cool for 1–2 minutes.

2. 2

   Prepare Mango Puree

   If using fresh mango, peel and pit one ripe mango and place chunks in a blender. Add 1 tsp lemon or lime juice and 1 tsp vanilla extract if using. Blend until smooth to make ~120 ml mango puree. Taste and adjust sweetness — add a little more sugar or syrup if needed. Chill briefly if warm.

3. 3

   Assemble Drink

   Fill a tall glass or shaker with ice cubes (about 6, to taste). Pour 120 ml chilled mango puree over the ice. Slowly pour the 200 ml cold milk over the puree to create a layered effect. Gently pour the prepared matcha on top; it will rest between layers or create a marbled look. If using a shaker or if you prefer a homogenous drink, combine milk, mango puree, and matcha in a shaker with ice and shake gently to mix (10–12 seconds).

4. 4

   Finish and Garnish

   Garnish with 40 g mango chunks on top or on a skewer. Optionally dust a tiny pinch of matcha powder over the foam for presentation. Serve immediately with a straw and stirrer so the drink can be mixed while drinking.

5. 5

   Notes

   Adjust sweetness to taste. For a vegan version, use oat or almond milk. For a creamier texture, substitute half the milk with coconut milk or use 50 ml cream. If you want a blended, iced frappé version, combine all ingredients with 1 cup of ice in a blender and pulse until smooth.