---
title: "Mango Matcha Latte Recipe: Cold and Layered"
description: "Mango matcha latte recipe: mango purée, ice and cold milk, topped with 2 g whisked matcha. Tips on syrup, honey, passion fruit and a warm version."
url: "https://rinsumila.com/en/recipes/mango-matcha-latte"
image: "https://rinsumila.com/images/rezepte/recipe-mango-matcha-og-650c915f.jpg"
lang: "en-US"
generated: "2026-10-06T03:08:28.798Z"
source: "rinsumila.com, HTML converted to Markdown at origin"
---

# Mango Matcha Latte

![Mango matcha in a tall glass: yellow mango puree, milk and a green matcha layer, mango cubes beside it](https://rinsumila.com/images/rezepte/recipe-mango-matcha-a0290c16.jpg)

A mango matcha latte is a layered iced latte with mango purée, cold milk and matcha: creamy, fruity and sweet, with a gently bitter, grassy note. Ripe mango brings so much sweetness that you often need to add little or no extra sweetener.

Prep time

10 min

Total time

10 min

Makes

1 large glass

Difficulty

Easy

Caffeine: by calculation about 30 to 90 mg per serving (from 2 g matcha)

## Ingredients

-   **100 g** ripe mango (flesh)
-   honey or maple syrup, to taste
-   ice cubes
-   **200 ml** cold milk or oat drink
-   **2 g** matcha
-   **30 ml** water, about 75 °C

## Utensils

-   Hand blender
-   [Sieve](https://rinsumila.com/en/products/sieb)
-   [Bamboo whisk (chasen) or milk frother](https://rinsumila.com/en/products/chasen)
-   Bowl
-   Large glass
-   Spoon

## Method

1.  Peel the mango, cut the flesh from the stone and blend it until smooth. Sweeten with a little honey or maple syrup if you like.
2.  Put the mango purée into a large glass and fill the glass with ice cubes to just below the rim.
3.  Slowly pour the cold milk over the back of a spoon onto the ice.
4.  Put the matcha through the sieve into a bowl and whisk it with the 30 ml of water until smooth and foamy.
5.  Finally, pour the matcha slowly over the back of the spoon onto the milk, and stir before drinking.

## Variations and tips

-   **Ripe mango:** Mango is very creamy and sweet, so the purée stays nicely as a layer at the bottom of the glass. The riper the fruit, the less sweetener you need; tinned mango pulp works too, but is often already sweetened.
-   **Syrup or honey:** Ready-made mango syrup is practical but often very sweet; with mango purée and a little honey or maple syrup you are more flexible. Mango honey or mango-flavoured honey works too, but behaves like any honey: use little and stir it in well.
-   **With passion fruit:** Passion fruit brings acidity and goes with mango if you use it sparingly. Add the pulp to the mango purée at the bottom of the glass and pour the milk over it cold and slowly, because acid can make milk curdle.
-   **Two colours with strawberry:** Mango and strawberry make a two-colour layered drink if you put both purées at the bottom of the glass and keep the matcha on top. The strawberry purée is in the strawberry matcha latte recipe.
-   **Keep the matcha recognisable:** If fruit and sweetness dominate, you hardly taste the matcha any more. Then use less purée or a little more powder, and if the glass is too bitter for you, add more purée.

## Frequently asked questions

### Which mango syrup goes with matcha?

Ready-made mango syrup is practical but often very sweet; look for a short ingredient list with real fruit. You are more flexible with puréed ripe mango and a little honey or maple syrup. That way you decide the sweetness and fruit content yourself, and the matcha stays recognisable.

### Mango or passion fruit: which goes better with matcha?

Both work, but they taste different. Mango makes the drink creamy and sweet, while passion fruit brings clear acidity. Mango with a little passion fruit usually tastes the roundest, and in that case you pour the milk in cold and slowly.

### Can I drink mango matcha warm?

Yes, put the mango purée into a mug, slowly pour warm, not boiling milk over it and add the matcha base on top. Honey is best stirred into the warm milk, where it disperses evenly. Leave out the passion fruit in the warm version, because warm milk reacts more sensitively to acidity.

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