A layered tropical matcha latte with the natural sweetness of ripe mango and a touch of lime for balance. Refreshing, smooth, and perfect for warm weather.
Ingredients
- 2–3 tbsp mango purée (preferably ripe mango)
- 1–2 tsp fresh lime juice
- 2 g matcha (ceremonial grade recommended)
- 45 ml hot water (70–80°C)
- 150 ml milk of your choice (coconut works especially well)
- Ice
How to make
1. Prepare the mango layer
Mix the mango purée with lime juice until smooth. The lime brightens the flavor and balances the natural sweetness of the mango.
2. Make the matcha
Sift 2 g of matcha into a bowl. Add 45 ml of hot water (70–80°C) and whisk until smooth and slightly frothy. The texture should be silky, without clumps.
3. Assemble the drink
Fill a glass with ice. Add the mango layer at the bottom. Pour in the milk slowly to keep the layers distinct. Finally, gently add the matcha on top.
Tip
For a more intense flavor, use very ripe mango or lightly simmer the purée for a few minutes. This makes the base thicker and more concentrated, which helps create a cleaner layered effect.
Which matcha to use
For this recipe, we recommend a balanced ceremonial-grade matcha that pairs well with milk. During development, we used our Ceremonial Matcha Uji-no-Shiro — known for its vibrant green color and soft, naturally sweet aroma with subtle vanilla notes.
Variation
For an iced summer version (perfect for Dubai heat), serve exactly as above with plenty of ice. For a smoother blend, you can lightly stir before drinking — or enjoy it layered for a more visual experience.