Iced Mango Matcha Latte Recipe (Fresh, Creamy, and Summer-Ready)

When summer hits and mangoes are in season, one of my absolute favorite drinks to make is a mango matcha latte.

It’s got everything I want in an iced drink—sweet, fruity mango puree at the bottom, earthy matcha on top, and creamy milk in between.

Not only is it refreshing, but it’s also layered and gorgeous, which makes it feel like something you’d get at a fancy café.

I’ve tried different versions over the years, and after a bit of experimenting, this one has become my go-to. It’s easy, flexible, and it tastes like tropical matcha heaven.

If you’re a fan of Starbucks mango drinks or just want to switch up your iced matcha routine, this one’s worth trying.

Why Mango and Matcha Work So Well Together

At first, I wasn’t sure mango and matcha would make sense in one drink. Mango is tropical and bright, while matcha has those grassy, sometimes bitter notes.

But that contrast is exactly why it works. The natural sweetness of ripe mango helps mellow the matcha, and the two balance each other out in a really satisfying way.

Plus, if you love layered drinks, the colors here are gorgeous—sunny orange, pale green, and creamy white, all in one glass.

Mango Matcha Latte Ingredients

You only need a handful of ingredients for this recipe, but the key is using good quality ones. Here’s what I always keep on hand:

1. Ripe Mango or Mango Puree

You can use fresh mango, frozen mango chunks, or even canned mango puree.

If I have fresh Ataulfo mangoes, I always use those—they’re super sweet and smooth.

Otherwise, frozen mango chunks work great when blended.

2. Ceremonial or High-Quality Matcha

The matcha really matters here. Since you’re not masking it with too much milk or sugar, you want something smooth and vibrant.

Ceremonial grade is ideal, but a high-quality culinary matcha also works.

3. Milk of Choice

I usually go with oat milk or almond milk for this latte.

Both let the mango shine through without overpowering it.

Whole milk works if you want something extra creamy.

4. Sweetener (Optional)

If your mango isn’t sweet enough or you like a sweeter latte, you can add honey, maple syrup, or simple syrup to taste.

I usually skip it if the mango is really ripe.

5. Ice

This is a cold latte, so don’t forget a good handful of ice cubes!

How to Build Mango Matcha Latte Layers

This drink is all about the layers—both for taste and looks. I layer it in this order:

1. Mango puree on the bottom.
2. Milk in the middle.
3. Whisked matcha on top.

It’s fun to watch the colors swirl as you sip or stir.

If I’m feeling fancy, I serve it in a tall glass and add a reusable straw for that café vibe at home.

How to Make Mango Matcha Latte (Step-by-Step)

Step 1: Make the Mango Base

Blend your mango chunks until smooth.

If you’re using canned puree, just give it a quick stir.

If the mango isn’t very sweet, add a tiny bit of maple syrup or honey. I like about ½ cup of puree per serving.

Note: If your mango is very ripe, you can just mash it at the bottom of the glass.

Step 2: Whisk Your Matcha

Sift 1 to 1½ teaspoons of matcha powder into a bowl.

Add about 2 tablespoons of hot (not boiling) water and whisk in a zigzag motion until frothy.

I use a bamboo whisk (chasen), but a small electric frother works too.

Step 3: Assemble the Latte

In a tall glass, add your mango puree first. Then gently pour in your milk (about ¾ cup).

Pro tip: I like to tilt the glass slightly and pour over the back of a spoon to keep the layers clean.

Step 4: Add the Matcha

Finally, pour your matcha over the milk layer.

You’ll get that beautiful layered effect—bright mango on the bottom, creamy milk in the middle, and vibrant green on top.

Step 5: Ice and Sip

Add ice cubes and a straw. Stir if you like, or sip it as-is for a fun layered experience.

Tips to Make Mango Matcha Latte Even Better

If you want to level up your mango matcha latte, here are a few little tricks I’ve picked up:

• Use frozen mango for a smoothie-style base. It makes the bottom layer thicker and even more refreshing, especially on hot days.
• Add a pinch of salt to the mango puree. It sounds weird, but it actually enhances the sweetness and makes the mango flavor pop.
• For a creamier drink, use barista-style oat milk. It blends really nicely with both the mango and the matcha without overpowering them.
• If your matcha clumps, sift it. I used to skip this step, and the difference it makes is huge. No more weird lumps floating around.
• Prep the mango layer ahead of time. You can blend a few servings and keep it in a jar in the fridge—then you’re always two minutes away from a café-style drink at home.

Mango Matcha Latte Customizations

Here are a few ways you can customize your mango matcha latte:

• Make it coconut-style: Try coconut milk for a tropical twist. It works really well with mango and gives extra richness.
• Use mango nectar: If you’re short on time or fresh mangoes, use store-bought mango nectar or juice. Just make sure it’s not overly sweetened.
• Serve it warm: This can work as a warm drink too. Just warm the milk and mango puree before layering, and skip the ice.
• Add boba: Sometimes I’ll make a batch of tapioca pearls and add them to the mango base for a fun boba tea version.

Check out more delicious matcha recipes:

• The Best Iced Strawberry Matcha Latte Recipe
• Iced Raspberry Matcha Latte Recipe
• Honey Matcha Latte Recipe (Warm + Cozy + Naturally Sweetened)
• How I Make the Creamiest Dalgona Matcha Latte at Home
• Iced Pistachio Matcha Latte Recipe
• Iced Blueberry Matcha Latte Recipe
• Lavender Matcha Latte Recipe
• Matcha Cold Foam Recipe