Mango Ice Cube Matcha Latte
Beverages
Tea
Ingredients:
- 2 tsp matcha powder
- 80 ml (⅓ cup) hot water
- 15 ml (1 tbsp) maple syrup
- 120 g (½ cup) frozen mango chunks
- 180 ml (¾ cup) non-dairy milk
Equipments:
Features:
20 minutes or less
Gluten-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Instructions:
- Sift the Matcha: Sift 2 tsp matcha powder into a cup or small bowl to remove clumps.
- Whisk: Add 80 ml (⅓ cup) hot water (not boiling) and whisk in a fast “M” or zigzag motion for 30 seconds until smooth and frothy. Stir in 1 tbsp maple syrup.
- Build the Latte: Add 120 g (½ cup) frozen mango chunks to a serving glass. Pour in 180 ml (¾ cup) cold non-dairy milk.
- Top and Serve: Slowly pour the whisked matcha over the milk for a layered effect. Stir gently and enjoy.
Notes: The frozen mango acts as flavored ice cubes and adds subtle tropical sweetness as it melts. Don’t use boiling water for the matcha — it makes it bitter. Target 80°C (175°F).
Storage: Best made and served immediately. Whisked matcha can be refrigerated for up to 2 days.
Swaps: Use frozen pineapple or peach instead of mango for a different tropical flavor. Swap maple syrup for agave or honey.
Tips: Use barista oat milk for the creamiest texture. Add a splash of vanilla for extra depth.
Every ingredient here earns its place, but a few really shape the dish. The maple syrup brings natural sweetness with a hint of caramel depth.
Mango Ice Cube Matcha Latte
Ingredients:
- 2 tsp matcha powder
- 80 ml (⅓ cup) hot water
- 15 ml (1 tbsp) maple syrup
- 120 g (½ cup) frozen mango chunks
- 180 ml (¾ cup) non-dairy milk
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The maple syrup brings natural sweetness with a hint of caramel depth.
Instructions:
- Sift the Matcha: Sift 2 tsp matcha powder into a cup or small bowl to remove clumps.
- Whisk: Add 80 ml (⅓ cup) hot water (not boiling) and whisk in a fast “M” or zigzag motion for 30 seconds until smooth and frothy. Stir in 1 tbsp maple syrup.
- Build the Latte: Add 120 g (½ cup) frozen mango chunks to a serving glass. Pour in 180 ml (¾ cup) cold non-dairy milk.
- Top and Serve: Slowly pour the whisked matcha over the milk for a layered effect. Stir gently and enjoy.
