Mango Matcha Recipe
Mango matcha is a summer drink, easy to make at home. Iced and layered with ripe fruit, cold milk, and freshly whisked matcha.
Ingredients
- 2 g matcha powder (approx. 1 tsp);
- 50-60 ml warm water (70°C);
- 60-80 g fresh or frozen mango;
- Alternative: ready-made mango purée 60 ml;
- 20 ml water;
-
150-200 ml coconut milk;
- Ice cubes;
- Honey or natural sweetener (optional).
Utensils
- Chasen (bamboo whisk)
- Chawan (matcha bowl)
- Blender
- Tall glass
Preparation
How to make a matcha shot
- Soak the bamboo whisk in warm water to soften the prongs.
- Sift 2 g matcha into a bowl (chawan).
- Add about 20 ml warm water (70 °C) and whisk into a smooth paste.
- Add the remaining 40 ml and whisk in an M/W motion until lightly foamy.
How to make mango purée
- If using frozen mango, let it sit at room temperature for 20 minutes. If using fresh mango, peel and cut into chunks.
- Blend the mango with the water and sugar (if using) until smooth and pourable.
Build the drink
- Fill the glass with the mango purée.
- Top with ice.
- Add milk up to the ice line, leaving room for the shot.
- Pour the matcha shot slowly over the top, so the layers stay visible.
