Iced Mango Matcha Latte Recipe

I combined fresh mango, chilled matcha, and Matcha Beauty Plant Collagen into a low-sugar, vegan Mango Matcha Smoothie Recipe that yields striking layers and a dairy-free iced latte alternative.

I’ve been obsessed with an iced mango matcha latte that layers bright green matcha powder with sunlit pieces of ripe mango. Each glass looks like a little experiment, and I can’t help but stare at the colors before I sip.

My early attempts were messy, but they taught me where the flavors sing, and sometimes the best ones come from mistakes. It feels fresh, a little unexpected, and somehow less usual than other cold drinks.

If you like exploring flavors, this Matcha Latte Recipe might be the kind of twist that makes summer drinks more interesting.

Ingredients

• Matcha powder: grassy green tea, gives calm caffeine and antioxidants, slightly bitter, earthy.
• Ripe mango: it’s sweet and fibrous fruit full of vitamin C, adds tropical sweetness.
• Plant milk: creamy base, adds carbs and some protein depending on type, keeps it smooth.
• Matcha Beauty Plant Collagen: boosts protein and skin friendly collagen, mild flavor, it mixes easily.
• Maple or agave syrup: optional sweetener, natural sugars, balances tartness, add to taste.
• Fresh lime juice: tiny splash brightens mango, adds acid for balance, makes it pop.
• Pinch of fine sea salt: small boost to sweetness, enhances flavors without tasting salty.

Ingredient Quantities

• 1 tsp matcha powder (about 2 g), ceremonial or good quality culinary matcha, it’s fine if you dont have ceremonial
• 2 tbsp hot water (about 30 ml) to whisk the matcha
• 1 scoop Matcha Beauty Plant Collagen (use the serving size on the package)
• 1 ripe mango, peeled and diced (about 1 cup / 180 g) or 3/4 cup mango puree
• 1 cup unsweetened plant milk (oat, almond or soy), about 240 ml
• 1 cup ice cubes, packed
• 1 tsp maple syrup or agave syrup, optional, add more if you like it sweeter
• 1 tsp fresh lime juice, optional, to brighten the mango flavor
• pinch of fine sea salt, optional, helps lift the sweetness
• fresh mint sprigs or extra mango slices for garnish, optional

How to Make this

1. Make the mango base: blend 1 ripe mango (about 1 cup diced) or 3/4 cup mango puree with 1 tsp maple or agave syrup (optional), 1 tsp fresh lime juice (optional) and a pinch of fine sea salt (optional) until smooth; taste and add more sweetener if you like it sweeter.

2. Dissolve the matcha and collagen: sift 1 tsp matcha powder into a small bowl, add 2 tbsp hot water (not boiling) and whisk briskly until lump free and frothy; add 1 scoop Matcha Beauty Plant Collagen and whisk again until fully dissolved. Tip: a bamboo whisk, small handheld whisk or frother works great.

3. Chill the milk: pour 1 cup unsweetened plant milk (oat, almond or soy) into the fridge or pop it in the freezer 5 minutes before serving so it stays cold and helps layering.

4. Fill your glass: pack 1 cup ice cubes into a tall glass.

5. Add the mango: spoon or pour the mango puree over the ice, keeping it to one side if you want a pretty layered look.

6. Pour the milk: slowly pour the cold plant milk over the ice and mango, pour over the back of a spoon for less mixing if you want distinct layers.

7. Top with matcha: slowly drizzle the matcha + collagen mixture over the milk, again using the back of a spoon to help it sit on top for a layered effect; if you prefer a blended latte, combine the milk and matcha in a jar and shake or froth until mixed.

8. Finish and serve: garnish with mint sprigs or extra mango slices if you want, give it a gentle stir before sipping, and enjoy. Tip: frozen mango chunks make a slushier texture, and if your collagen clumps, whisk it in a little warm water first like we did here.

Equipment Needed

1. Blender or food processor for pureeing the mango, a strong one helps with frozen chunks
2. Small bowl and a fine mesh sifter or sieve to dissolve and catch matcha lumps
3. Bamboo matcha whisk, small handheld whisk or milk frother for whisking matcha + collagen
4. Measuring spoons and a 1 cup measuring cup for the milk and liquids
5. Tall glass and a long spoon for layering and gentle stirring
6. Sharp knife and cutting board (plus a peeler if you want the mango super neat)
7. Ice scoop or tongs to pack the glass with ice without melting it all
8. Mason jar with lid or small jar for shaking the latte if you prefer it blended into one drink

FAQ

Iced Mango Matcha Latte Recipe Substitutions and Variations

• Matcha powder: if you dont have matcha, try 1 tsp hojicha powder for a toasty flavor, or stir in 2 tbsp very strong brewed green tea (cooled first). Youll lose a little froth but the green tea note stays.
• Matcha Beauty Plant Collagen: swap for an equal scoop of unflavored plant protein (pea or rice), or if youre not vegan use regular collagen peptides; or skip it and add 1 tbsp ground flax or chia for body.
• Mango: use 3/4 cup frozen mango cubes (thawed), or 1 cup peaches or pineapple for similar sweetness, or 1 medium ripe banana for extra creaminess, note the flavor will change.
• Plant milk: swap the 1 cup for canned full fat coconut milk for richness, or regular dairy milk if you dont need vegan, or cashew milk for a super creamy texture.

Pro Tips

1) Get the matcha and collagen silky: sift the matcha, whisk it with hot water thats not boiling until frothy, then dissolve the collagen in a little warm water first if it seems gummy. A tiny handheld frother or bamboo whisk makes this way easier, and if it still clumps add a splash more warm water and whisk again.

2) For real layers chill everything: pop the plant milk in the fridge or freezer for a few minutes, pack the ice mostly to one side and pour slowly over the back of a spoon so the mango and matcha stay separate. If you want a slushier drink, use frozen mango chunks instead of fresh.

3) Balance the mango: always taste the mango puree before you build the drink, then add maple or agave only as needed, plus a teaspoon of lime juice or a pinch of fine sea salt to make the mango pop. If your mango is dull or underripe a little extra sweetener fixes it quick.

4) Texture and serving hacks: whisk matcha hard or froth it for more foam, or combine milk and matcha in a jar and shake for a blended latte if you dont want layers. Garnish with mint or extra mango for looks, but give the glass a gentle stir before sipping so the flavors even out.