A mango matcha latte pours into three clear bands of color: yellow mango at the bottom, white milk through the middle, green matcha across the top. The pleasure is in the way the tart sweetness of the mango pulls the astringent finish of the matcha into balance.
The hardest part is keeping the three layers from running together as they go in. The matcha has to be properly cold before it is poured, since warm matcha sinks straight to the bottom of the glass. A slow pour over the ice also helps the top layer settle. A common slip is a heavy hand on that pour, which turns the whole glass a cloudy green.
This batch weighs about 865g, at roughly 48 calories per 100g.
Method
Blend 500ml of mango puree until smooth, pour it into a clean bottle, and seal it.
Mix the matcha for 3 glasses: put 12g of Uji matcha powder and 120ml of boiling water into a jug, whisk it smooth with a milk frother, let it cool, then chill it in the fridge.
Pour 40ml of mango puree into the bottom of a 500ml glass.
Fill the glass almost to the top with ice.
Stir 130ml of unsweetened oat milk together with 20ml of non dairy whipping cream and 10ml of kOBE Monk Fruit Blend syrup, then pour the mixture into the glass.
Pour 45ml of matcha over the surface to finish.
Tips
Uji matcha powder gives the deepest green and the clearest sweet finish, and other matcha works too, though the color comes out paler.
Boiling water left to settle for about a minute before it meets the matcha takes the harsh edge off the astringency.
A very slow pour over the back of an upturned spoon keeps the three layers separate and holds them there.
Oat milk on its own carries enough body for this glass. The non dairy whipping cream only makes the foam thicker and longer lasting, and it can be left out.
kOBE Monk Fruit Blend syrup can be mixed ahead from the powder and warm water and kept in the fridge, which speeds up assembly.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.