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);
- 60-70 ml warm water (70°C);
- 100-120 ml mango purée (fresh or frozen, blended until smooth);
- Alternative: ready-made mango purée 20-30 ml and a splash more milk;
- 120-150 ml cold plant-based milk;
- Ice cubes;
- Honey or natural sweetener (optional).
Utensils
- Chasen (bamboo whisk)
- Chawan (matcha bowl)
- Blender
- Tall glass
Preparation
- Soak the bamboo whisk in warm water to soften the prongs.
- Sift the matcha powder into the bowl.
- Add a splash of warm water (about 20 ml) and whisk into a smooth paste.
- Pour in the rest of the water and whisk in a W-motion until light foam appears.
- Blend the mango until completely smooth.
- Pour the mango purée into the tall glass, filling roughly one third.
- Fill the glass almost to the top with ice cubes.
- Pour in the cold plant-based milk.
- Gently pour the matcha on top.
Use ripe mango for the deepest flavour. Frozen mango works too, blended with a splash of water.
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