Mango Iced Matcha Latte Recipe | Maison Koko

Mango Iced Matcha Latte Recipe

  • Prep Time: 10 mins 
  • Cook Time (for mango syrup): 10 mins
  • Servings: 2
  • Category: Drink

Why You’ll Love This Recipe

  • Tropical & Refreshing – Sweet mango and earthy matcha are a match made in heaven.
  • Creamy Coconut Whip – A fluffy, dairy-free topping that adds a luscious texture.
  • Homemade Mango Syrup – Fresh, fruity, and naturally sweet.
  • Bold Matcha Flavour – Sifted & whisked to perfection for a smooth, rich layer

Ingredients (Serves 2)

For the Mango Syrup:

  • 1 cup ripe mango (diced)
  • ½ cup granulated sugar
  • ¼ cup water

For the Matcha Layer:

  • 4g high-quality matcha powder
  • 0-60ml warm water (165°F / 75°C)

For the Latte:

  • 1 cup ice cubes
  • 150-200ml milk of choice (almond, oat, soy, or dairy)
  • ⅓-½ cup coconut whipping cream
  • Toasted coconut flakes (for garnish)

Shop Your Matcha Ingredient

Directions

1. Prepare the Mango Syrup

  • In a small saucepan, combine diced mango, sugar, and water. 
  • Cook over medium heat until the mango softens and the mixture thickens into a syrup (about 10 minutes).
  • Let it cool and strain if you prefer a smoother syrup.

2. Whip the Coconut Cream

  • In a mixing bowl, whisk the coconut whipping cream until light and fluffy. 
  • Optionally fold in some coconut flakes for texture.

3. Prepare the Matcha

  • Sift the matcha powder into a bowl to remove any clumps. 
  • Add warm water and whisk thoroughly in a zig-zag motion until frothy and smooth.

4. Assemble the Latte

  • Fill serving glasses with ice. 
  • Add 3-4 tablespoons of mango syrup into each glass.
  • Pour in 75-100ml of your preferred milk.
  • Gently layer the whisked matcha over the milk. 
  • Top with a generous dollop of whipped coconut cream. 
  • Finish with a sprinkle of toasted coconut flakes.

Pro Tips for the Perfect Mango Iced Matcha Latte

✅ Use Maison Koko’s Okumidori Matcha for a bold, creamy matcha layer.

✅ Adjust sweetness by adding more or less mango syrup to taste.

✅ Whip coconut cream until soft peaks form for a light, cloud-like topping.

✅ Serve immediately to enjoy the visual layers before mixing.

FAQs

1. Can I use store-bought mango syrup?

Yes, but homemade mango syrup gives a fresher, more vibrant flavour. If using store-bought, choose one without artificial additives.

2. What’s the best milk for this latte?

Oat milk and coconut milk complement the tropical flavours best, but any milk of your choice will work.

3. Can I make it ahead of time?

You can prepare the mango syrup and whipped coconut cream in advance, but assemble the latte fresh to enjoy the best texture and layered look.

4. How do I get vibrant green matcha?

Use high-quality ceremonial grade matcha, sift it well, and whisk with water at around 165°F (75°C) to avoid bitterness and achieve a vivid colour.

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