Matcha Smoothie with Mango and Banana
A matcha smoothie is a blended drink of banana, mango, milk and matcha: creamy, fruity-sweet and with a mild, green note. The ripe banana makes it thick and smooth, and you stir the matcha smooth with a little water first so it disperses evenly in the blender.
- Prep time
- 5 min
- Total time
- 5 min
- Makes
- 1 large glass
- Difficulty
- Easy
Caffeine: by calculation about 30 to 90 mg per serving (from 2 g matcha)
Ingredients
- 2 g matcha
- 30 ml water, about 75 °C
- 120 g ripe banana (about 1 piece)
- 100 g mango flesh, fresh or frozen
- 200 ml milk or oat drink
- ice cubes to taste
Utensils
- Sieve
- Bowl and spoon or milk frother
- Blender
- Large glass
Method
- Put the matcha through the sieve into a bowl and stir it smooth with the 30 ml of water.
- Peel the banana and break it into pieces. Peel fresh mango, cut the flesh from the stone and weigh out 100 g.
- Put banana, mango, milk and the matcha base into the blender and blend until smooth.
- Blend in a few ice cubes if you like, and drink the smoothie straight away.
Variations and tips
- Stir first, then blend: If you put the powder into the blender dry, it disperses less reliably, and little green lumps easily stick to the side or the lid. Stirred smooth with a little water, it disperses evenly.
- Without banana: For a creamy smoothie without banana, use more mango or a little plain yoghurt. Yoghurt makes it creamy and slightly tangy.
- With berries: Fresh berries can go straight into the blender. Cook frozen berries through thoroughly first and let them cool before they go into the blender.
- As a smoothie bowl: Use less milk and frozen mango, and the mixture becomes thick enough to eat with a spoon. Berries, banana slices, desiccated coconut or nuts go well on top.
- Using up bitter matcha: A very cheap powder that tastes bitter straight is in good hands in a smoothie, because sweetness, milk and fruit soften the bitterness. If it smells musty or rancid, is damp, forms damp lumps or you see mould, throw it away.
- Storing leftovers: Keep an opened powder airtight, cool and dark. If you no longer want to drink it straight, blend it into smoothies or bake with it.
Frequently asked questions
Do I have to mix matcha with water before blending?
It is more reliable. Put into the blender dry, small lumps easily stick to the side, while stirred smooth with a little water the powder disperses evenly. A small bowl and a spoon or a milk frother are all you need.
Can I make a matcha smoothie without banana?
Yes. Use more mango or a little plain yoghurt instead, both make the smoothie creamy. Without banana it tastes a little less sweet, so add a little honey or maple syrup if needed.
Can I use frozen berries?
Yes, but cook frozen berries through thoroughly first and let them cool. Frozen mango can go straight into the blender, and it makes the smoothie cold and thick at the same time.
What can I do with matcha that is too bitter for me straight?
It is in good hands in smoothies, baking or ice cream, because sweetness, milk and fruit soften the bitterness. If the powder smells musty or rancid, is damp or you see mould, however, it belongs in the bin, not in the kitchen.
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