Iced Mango Matcha Latte (Print Version)
# Ingredients:
→ To Serve
01 -
A few ice cubes
02 -
A tiny pinch of sea salt
→ Liquid & Sweetener
03 -
240 millilitres almond milk (or swap in oat, coconut, or your favourite milk), split evenly
04 -
1 tablespoon honey or maple syrup, if you want things sweet
→ Matcha Layer
05 -
2 teaspoons top-notch matcha powder
06 -
30–45 ml filtered water (go with what feels right)
→ Fruit Base
07 -
1 mango that's soft and sweet, peeled and cut up, or 150 grams of frozen mango pieces
# Instructions:
01 -
Scatter a bit of sea salt over the top. Give it a gentle mix so the layers swirl together, then dig in and enjoy that mix of flavours.
02 -
Gently pour that green matcha blend on top of the almond milk for a cool layered look. Drizzle as much syrup or honey as you like if you're into sweet stuff.
03 -
Start by dropping your mango puree into a tall glass. Tuck in some ice until the glass is halfway packed, then pour over the rest of your almond milk.
04 -
Take a little bowl and mix your matcha with 30–45 ml water until it's all smooth — a frother helps if you've got one.
05 -
Toss chopped mango and half the almond milk in your blender. Let it whirl until you get a silky texture.
06 -
If using fresh, peel your mango, pull out the pit, and chop it up. Got frozen? Just measure out 150 grams and you're good.
# Notes:
01 -
Go for mangoes that are super ripe and smell amazing, and use really high-grade matcha for the brightest taste. You can tweak the sweetness depending on how sweet your mango is or what you like.