This Mango Matcha Latte is the drink of the summer! A blend of earthy matcha, creamy oat milk, a touch of agave, and sweet mango purée makes a matcha latte that’ll have you skipping the coffee shop line for good.
If your first matcha tasted weak and grassy, and you’ve since become a self-proclaimed matcha hater, make this recipe and thank me later.
It’s creamy, refreshing, flavorful, and perfectly balanced.
And the beautiful layered look makes it as stunning as it is delicious!
You only need a few simple ingredients to make this fruity matcha latte— ripe mango, matcha powder, sweetener and oat milk.
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Ingredients
Make this matcha latte with mango purée at home in under 5 minutes and only a few simple ingredients including ripe mango, matcha powder, and creamy oat milk!
Mango: For the best flavor, use a perfectly ripe, sweet mango. It should give slightly when gently squeezed. We will be blending the mango with water to create a simple mango purée.
Matcha: Matcha is smooth with a bitter, sweet, and earthy flavor. If you don’t like it at first, trying different brands might help. I most recently used Venture Pal which is an affordable brand.
Oat Milk: I love using unsweetened oat milk for its creamy texture. You’ll only need ½ cup of milk for each matcha latte.
Agave Syrup: Just a teaspoon for additional sweetness. This helps balance the earthiness of the matcha.
See recipe card for quantities.
Helpful Equipment
As someone who primarily drinks coffee and only enjoys matcha occasionally, I sift the matcha using a small mesh strainer, then use a milk frother to dissolve it into hot water and create a nice froth.
For a traditional approach, matcha is prepared using a bamboo whisk. This is a helpful tool to have if you're a regular matcha drinker.
How to Make This Recipe
Follow these simple steps to create a perfectly balanced, flavorful mango matcha latte right at home.
It's easier than you think!
The full written recipe can be found in the recipe card below.
Step 1: Peel and chop the ripe mango, then blend it with ¼ cup of water until smooth. You should have roughly ⅔ cup of purée.
Step 2: Sift 1 teaspoon of matcha powder into a bowl using a fine mesh sieve.
Step 3: Add ¼ cup of hot water (not boiling) and whisk until the matcha is fully dissolved and frothy.
Step 4: Add ⅓ cup of mango purée to the bottom of a drinking glass.
Step 5: Add ice cubes and agave syrup.
Step 6: Pour in ½ cup of oat milk.
Step 7: Then, pour the matcha over the top. Give it a stir and enjoy!
Note: Mashing the mango can result in a chunky texture and less overall flavor. For the best taste, it’s best to purée the mango.
Substitutions & Variations
Coffee shops are great but making matcha at home offers its advantages!
You can change it to fit your preferences by adjusting the sweetness and creaminess to your exact liking.
And, it's more cost-effective!
Oat milk adds creaminess, but almond, soy, cashew, or coconut milk all work well. Choose the one you like best.
Agave syrup blends smoothly, but maple syrup or simple syrup can be used to sweeten the drink.
No mango? Try ripe peach, pineapple, or papaya for a similar tropical vibe. Just blend until smooth.
Prefer a stronger flavor? Use up to 1½ teaspoons of matcha powder. I do not recommend using less than 1 teaspoon as it won't have enough matcha flavor.
Tips & Tricks
Choice a matcha powder that tastes good to you. There’s no need to always go for the most expensive option. Quality and flavor preferences vary, so find one that suits your taste and your budget.
Since lattes are mostly milk, choosing a plant-based milk you enjoy is important. If oat milk isn’t your favorite, try soy, almond, cashew, or even coconut milk.
Use a fine mesh strainer to sift the matcha powder before mixing. This step helps remove clumps and results in a smoother, creamier matcha latte.
Find the balance of liquid to matcha that works for you. I typically use 1 teaspoon of matcha per ¼ cup of hot water (not boiling) and ½ cup of oat milk. For a stronger flavor, increase to 1 ½ teaspoons of matcha.
Whether using a traditional bamboo whisk or milk frother, whisking well creates a nice frothy texture and makes this matcha more delicious.
Matcha naturally has an earthy flavor that benefits from a touch of sweetness to balance it out. Since everyone’s taste is different, feel free to adjust the sweetness to your preference. I typically use 1 teaspoon of agave syrup, and the mango purée adds a nice natural sweetness as well.
Storage
Leftover mango purée can be stored in the fridge for up to 3 days.
Prepared matcha should be served immediately.
Frequently Asked Questions
No, a bamboo whisk is helpful, but a milk frother or small whisk works just fine.
Sift the matcha powder with a mesh strainer before whisking. This helps create a smoother, more even drink.
Start with 1 teaspoon per latte and adjust based on how strong you like it.
I tried it, and honestly, it wasn't as good. The flavor was lacking, and the texture was too chunky for me. For the best taste and consistency, puréeing the mango is definitely the way to go!
Try These Next
Looking for other fruit-flavored drink recipes like this? Try these:
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Recipe
Mango Matcha Latte
Ingredients
Mango Purée
- 1 ripe Mango
- ¼ cup Water
Mango Matcha
- 1 teaspoon Matcha
- ¼ cup Hot Water not boiling
- ⅓ cup Mango Purée
- Ice Cubes
- 1 teaspoon Agave Syrup to taste
- ½ cup Oat Milk or other plant-based milk
Instructions
- Peel and chop the ripe mango, then blend it with ¼ cup of water until smooth. You should have roughly ⅔ cup of purée.
- Sift 1 teaspoon of matcha powder into a bowl using a fine mesh sieve.
- Add ¼ cup of hot water (not boiling) and whisk until the matcha is fully dissolved and frothy.
- Add ⅓ cup of mango purée to the bottom of a drinking glass. Store the remaining ⅓ cup in the fridge for later or share it with a friend!
- Add ice cubes and agave syrup. I use 1 teaspoon.
- Pour in ½ cup of oat milk.
- Then, pour the matcha over the top. Give it a stir and enjoy!
Notes
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