Iced Mango Matcha Latte Recipe

I just made one of my favorite Fun Matcha Drinks and the layered iced mango matcha latte turns a boring cup into a bright, low-sugar, vegan summer showstopper.

I’m obsessed with this Iced Mango Matcha Latte. I love how bright mango puree and earthy matcha sing together, and I won’t shut up about the way Matcha Beauty Plant Collagen powder adds a silky hint without being sweet.

It’s a little wild to swap boba for fresh fruit, but this Mango Matcha Smoothie Recipe vibe feels fresher and less try-hard. I get messy layering fruity blobs and green streaks in my tumbler.

I want a drink that actually tastes like something. This one does.

Refreshing, punchy, totally extra. always.

I sip it slow, pretend I’m on a roofdeck today.

Ingredients

• Ceremonial matcha: grassy, calming kick — wakes you up without jitters.
• Hot water: helps it bloom smooth; no lumps, just silky matcha.
• Matcha Beauty collagen: adds protein and skin-loving stuff, basically a glow boost.
• Mango puree: sweet, tropical base that makes the drink sing summer.
• Diced mango: juicy little bites for texture and fun in every sip.
• Plant milk: creamy dairy-free body; oat’s rich, almond’s light, soy’s protein.
• Maple or agave: gentle sweetness so it’s not cloying, adjust to taste.
• Ice cubes: keep it chilled and refreshing, makes it feel like summer.
• Lime juice: brightens mango, adds a tangy lift, don’t skip if you like zing.
• Sea salt: tiny pinch makes flavors pop and feels surprisingly satisfying.

Ingredient Quantities

• 1 teaspoon ceremonial grade matcha powder (or 2 teaspoons culinary if you like it stronger)
• 2 tablespoons hot water (to whisk the matcha)
• 1 tablespoon Matcha Beauty Plant Collagen powder (or 1 sachet)
• 1/2 cup ripe mango puree (about 1 small mango, blended)
• 1/4 to 1/2 cup diced fresh mango for layering and texture
• 1 cup unsweetened plant milk (oat, almond or soy all work)
• 1 to 2 teaspoons maple syrup or agave, to taste (optional)
• 1 cup ice cubes
• 1 teaspoon fresh lime juice (optional, brightens the mango)
• a pinch of fine sea salt (optional, makes the flavors pop)

How to Make this

1. Measure your matcha and hot water: put 1 teaspoon ceremonial matcha (or 2 tsp culinary if you like it stronger) into a bowl or jar and add 2 tablespoons hot, not boiling, water.

2. Whisk the matcha until smooth and frothy using a small whisk or a milk frother; if you have a bamboo whisk use it, if not a fork works fine.

3. Stir in 1 tablespoon Matcha Beauty Plant Collagen powder (or 1 sachet) into the whisked matcha until fully dissolved, then add 1 to 2 teaspoons maple syrup or agave if you want it sweeter.

4. Make the mango layer: blend about 1 small ripe mango into 1/2 cup smooth mango puree; stir in 1 teaspoon fresh lime juice and a pinch of fine sea salt if you want the flavors brighter.

5. Prep the fresh mango bits: dice 1/4 to 1/2 cup fresh mango for texture and set aside.

6. Fill your serving glass with 1 cup ice cubes, then spoon in a generous layer of mango puree and scatter the diced mango over it for nice texture and color.

7. Pour 1 cup unsweetened plant milk slowly over the ice and mango to create a creamy middle layer; oat, almond or soy milk all work.

8. Gently pour the matcha + collagen mixture over the back of a spoon so it layers on top and gives that pretty gradient look; you can also just pour and swirl if you dont care about layers.

9. Give it a gentle stir before sipping so the flavors marry, taste and adjust sweetness or lime if needed, then enjoy your low sugar, vegan iced mango matcha latte.

Equipment Needed

1. Small bowl or jar for whisking the matcha
2. Bamboo whisk or small metal whisk (a fork works in a pinch)
3. Handheld milk frother (optional but great for froth)
4. Blender or immersion blender for the mango puree
5. Cutting board and small sharp knife for dicing mango
6. Measuring spoons (teaspoon and tablespoon)
7. Tall serving glass or tumbler
8. Long spoon or the back of a spoon for layering the matcha on top
9. Ice scoop or tongs for adding ice cubes
10. Small spatula or spoon for spooning the mango puree into the glass

FAQ

Iced Mango Matcha Latte Recipe Substitutions and Variations

• Matcha powder: swap with 1 teaspoon hojicha powder for a toasty, less bitter flavor, or use 1 teaspoon culinary matcha if you want it stronger.
• Matcha Beauty Plant Collagen powder: use 1 tablespoon unflavored collagen peptides (animal) or 1 tablespoon unflavored vegan protein powder (pea or rice) if you cant get the branded powder.
• Mango puree / fresh mango: use 1/2 cup frozen mango chunks thawed and blitzed, or 1/2 cup canned mango (drained) or 1/2 cup peach or pineapple puree for a different fruit twist.
• Unsweetened plant milk: swap for 1 cup canned light coconut milk for extra creaminess, or 1 cup whole dairy milk if you prefer a richer latte.

Pro Tips

1. Sift the matcha before whisking, or at least tap the spoon in the bowl so you don’t get clumps. If you skip this you’ll end up chasing powder bits in every sip and it’s annoying.

2. Make the mango puree a little thicker than you think you need. That way it won’t just melt into the milk right away and you keep those bright layers and texture from the diced bits.

3. Warm the collagen mix slightly in the hot water before adding cold milk. Cold clumps form fast, so dissolve it well first, then cool it down with ice or chilled milk.

4. Use a spoon held close to the glass lip when pouring the matcha on top to help it layer. If you pour from high it’ll dive in and ruin the gradient you’re trying to get.

5. Taste after you mix in lime and salt, not before. A tiny pinch of salt and a squeeze of lime can wake up the mango, but too much will throw it off, so add little by little and taste as you go.