Mango Matcha Drink
This mango matcha drink is made with fresh mango puree blended right in the glass, coconut water, and a whisked matcha layer that created a gorgeous marble effect. No milk, no big blender, just 5 minutes dairy-free and completely refreshing.
Servings: 1 serving
Equipment
- Wide-mouth glass
- Immersion blender
- Small whisk or matcha whisk
- Small bowl or mug (for whisking matcha)
Ingredients
Mango Puree
- ½ cup fresh mango chunks peeled
- 2 teaspoons sweetener of choice monk fruit, honey, maple syrup, or white sugar
For the Drink
- 1 cup coconut water fresh or carton
- Ice as needed
Matcha Layer
- ¾ teaspoon matcha powder ceremonial or culinary grade, Use code LOAF at checkout for a discount!
- 1/4 cup hot water about 175°F ,not boiling
Instructions
- Add the fresh mango chunks and sweetener directly into a wide-mouth glass. Use an immersion blender to blend until completely smooth and creamy, about 30–60 seconds. The mango should look like a soft, silky puree with no chunks remaining.½ cup fresh mango chunks, 2 teaspoons sweetener of choice
- Fill the glass with ice over the mango puree.Ice
- Pour the coconut water slowly over the ice.1 cup coconut water
- In a small bowl or mug, whisk together the matcha powder and hot water until fully dissolved and slightly frothy, about 30 seconds.¾ teaspoon matcha powder, 1/4 cup hot water
- Slowly pour the whisked matcha over the ice — go slowly for the best marble effect.
- Stir well before drinking to combine the mango puree with the coconut water and matcha. Enjoy immediately.
Notes
Sweetener: Monk fruit keeps it refined sugar-free. Honey adds floral notes, maple adds warmth, white sugar works great. Use your favorite.
Coconut water: Fresh or carton both work. Use your favorite brand — the flavor is subtle but adds a lovely light tropical sweetness.
Matcha tip: Don't use boiling water — it makes matcha bitter. Let boiled water cool for 1–2 minutes, or aim for 175°F.
The marble effect: Pour the matcha slowly over the ice for the prettiest layers. Always stir before drinking to get the full mango-matcha flavor.
No immersion blender? Blend mango and sweetener in a regular blender first, then pour puree into your glass before building the drink.
Mango tip: Use a ripe mango for the best flavor and sweetness. If your mango is very ripe and sweet, you may only need 1½ teaspoons of sweetener.
Coconut water: Fresh or carton both work. Use your favorite brand — the flavor is subtle but adds a lovely light tropical sweetness.
Matcha tip: Don't use boiling water — it makes matcha bitter. Let boiled water cool for 1–2 minutes, or aim for 175°F.
The marble effect: Pour the matcha slowly over the ice for the prettiest layers. Always stir before drinking to get the full mango-matcha flavor.
No immersion blender? Blend mango and sweetener in a regular blender first, then pour puree into your glass before building the drink.
Mango tip: Use a ripe mango for the best flavor and sweetness. If your mango is very ripe and sweet, you may only need 1½ teaspoons of sweetener.