Iced Mango Matcha Latte Recipe

It is the time of year for mango lovers, if you know one or are one then you need to make this recipe ASAP. For this recipe, you can use whichever mangoes you like but I’d recommend either the Alphonso or Kesar variety. Alphonso mangoes are fairly easy to get hold of, but if you can find kesar mangoes near you then use those.  

Which Mango is for me?

Kesar Mango

Kesar mangoes are only in season for a short period of time, usually around May. For me, nothing beats a Kesar mango. When they’re ripe they have a sweet, aromatic perfume. The taste is tropical and with a citrus lime tang, which is why it pairs so well with matcha. If unavailable to you, KTC do a canned kesar mango pulp (but nothing compares to a fresh mango!). 

Alphonso Mango 

Also, ripe ‘n ready in May, the Alphonso mango is more toned down in flavour but because they are rich and creamy they work well in a latte, but I would add a touch more lime if you’ve opted for this variety.

Ingredients:

1 mango
Lime Juice
2-5g of matcha powder
Milk of your choice
Maple Syrup or Honey
Ice

 

Method:

Step 1. Carefully chop your mango into chunks and blend with a tablespoon of cold water, squeeze of lime, and a drizzle of either honey or maple syrup.

Step 2. Next prep your matcha, depending on how strong you like it add 2-5g, sift and whisk with warm water until silky smooth.

Step 3. Add your mango puree and top with ice. Then your milk goes in, leaving 2 inches space at the top. Here add your matcha for that gorgeous layered matcha latte.