Preparation
5 min
Total
5 min
Servings
2
Level
Easy
Mango is the perfect partner for matcha: sweet and rich enough to soften the herbal bitterness, yet tart enough to prevent the drink from becoming bland. Use very ripe fruit — hard mangoes need extra sweetening, and this makes the smoothie lose its lightness.
Using frozen mango instead of fresh mango and ice gives a thicker, creamier texture, as it doesn’t water the drink down with melting ice.
Ingredients
300 g mango, ripe, peeled (preferably frozen)
3 g culinary matcha
50 ml water at a temperature of 80°C
200 ml coconut milk or oat milk
1 tbsp lime juice
1 tsp agave syrup (optional)
Preparation
1
Sift the matcha, pour over 50 ml of water at 80°C and whisk until smooth. Do not add the powder straight into the blender with the fruit — lumps will remain in the thick mixture even after blending.
2
Blend the mango with the milk and lime juice until completely smooth, for about a minute.
3
Taste it, and only sweeten it if the mango wasn’t quite ripe.
4
Pour the mango smoothie into two glasses, filling them two-thirds full.
5
Pour the whisked matcha slowly over the back of a spoon — it will form a distinct green layer on top of the orange base.
6
Serve straight away, with a straw. Give it a stir before drinking, or sip it in layers — both ways are fine.
